Julie calls this a “potchky,” which is Yiddish for a “pain in the butt,” because it has a lot of steps to assemble. I love Yiddish, because the words often sound exactly like the thing they’re describing. Recipes like this are worth the work, though, because they are mouth-wateringly yummy. If you have leftover potatoes to use from a Sunday dinner, it makes a super-easy Meatless Monday meal.

2 medium Yukon Gold Potatoes, cut into ½ cubes (sweet potatoes may be substituted-highly recommended if you like them)
2 tspns. chili powder
1 cup coarsely grated Monterey Jack cheese
1 clove of garlic, minced
1 cup salsa verde (easily found at supermarkets)
4 cups coarsely chopped spinach
4 8-inch flour tortillas
3 oz. chilled fresh goat cheese, coarsely crumbled
Olive oil

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Mix potatoes in bowl with oil, chili powder, salt and pepper. Place potatoes on baking sheet and bake at 400 degree Fahrenheit until tender (about 25-30 minutes). Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, sauté spinach in olive oil and garlic.

Arrange tortillas on work surface. Place sautéed spinach on the bottom half of the tortilla, topped with potato mixture, then goat cheese and 2 tablespoons salsa verde. Fold plain tortilla halves over filling, pressing to compact. Brush with oil.

Heat large nonstick skillet over medium heat. Place 2 quesadillas oiled side down, in skillet. Brush tops with oil. Cook until quesadillas are brown, about 3 minutes per side. Transfer to sheet in oven to keep warm. Repeat with remaining quesadillas.

Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.