Idaho® Potato and Goat Cheese Quesadilla with Scallion-Horseradish Cream | Idaho Potato Commission

Ingredients

• 3 ounces red onion, sliced
• 4 ounces baby Portabella mushrooms, washed and sliced
• 4 ounces spinach, picked and cleaned
• 2 teaspoons fresh garlic, minced
• 1 pound Idaho® russet Burbank potatoes, peeled and sliced
• 8 6-inch floured tortillas
• 3 tablespoons vegetable oil
• Salt and fresh black pepper to taste
• Cream ingredients:
• 4 ounces parmesan cheese, finely grated
• 4 ounces sour cream
• 1 ounce heavy cream
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon rice vinegar
• 4 each medium scallions, minced
• 1 1/2 teaspoon horseradish