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magazine fasteasyfresh 2008 03 potato greens and goat cheese quesadillas
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We love the unexpected combination of potato and goat cheese in this quesadilla recipe.
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Not to break your heart or anything, but good luck finding Toma, a cow’s-milk cheese. We didn’t just go rogue: Chef Cámara okayed the cheddar substitute.
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Use whatever sturdy greens you have on hand to create this simple but satisfying side.
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This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.
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The cheese stands alone, but not for long. Chef Bobby of Little Red Fox uses Tillamook Sharp Cheddar for a queso that complements every dippable snack in sight.
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Think of this recipe as your favorite bacony wedge salad reimagined as an additive party snack.
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