Spicy Potato Quesadillas and Avocado Salsa With Creamy Lime Chile Sauce

Photo: Angela

Ingredients

16 ounces package precooked mashed potatoes

10 ounces tub Kraft® Philadelphia Savory Garlic Cooking Creme

10 oz. can diced tomatoes and chilies with lime juice and <

3 green onions, chopped, divided

2 limes, divided

16 inches flour tortillas

8 ounces package Kraft® shredded Three Cheese with a Touch of Philadelphia

3 ripe avocados, pitted, peeled and chopped

4 roma tomatoes, seeded and chopped

Preparation

Preheat the oven to 400ºF. Coat 2 nonstick rimmed baking sheets with butter nonstick cooking spray.

Open packaged potatoes and spoon into a medium, microwave-safe bowl along with Cooking Creme (less 3 Tablespoons) plus 2 Tablespoons of canned tomatoes and chilies. Stir well. Microwave for 2 minutes. Stir.

For sauce, place chile tomatoes, remaining cooking creme, 1 teaspoon lime zest and a dash of each, salt and pepper into food processor. Pulse to mix; blend until smooth.

Arrange 4 of the tortillas on the prepared baking sheets. Divide the potato mixture among the tortillas and spread evenly. Sprinkle about 1 teaspoon chopped onion and about 2 tablespoons cheese over each tortilla. Top each with 1 of the remaining tortillas. Lightly coat the tops with cooking spray. Bake for 5 to 6 minutes. Remove from oven, turn over and bake another 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.

Create salsa by combining avocado, tomato, and onion in a large bowl. Squirt a couple teaspoons lime juice and salt and pepper to taste.

Plate a couple of quesadilla wedges onto each plate. Top with salsa, dividing among the plates. Drizzle sauce over salsa and wedges or pour sauce into individual dressing cups and serve on the side. Garnish with lime slices and serve while wedges are warm.