Contests | Edible Gardening

Baked Potato Quesadillas


Baked Potato & Mushroom Quesadillas and Tomato Chile Sauce with Fresh Tomato & Avocado Salsa

Baked Potato and Mushroom Quesadillas

This recipe is a great way to make use of many garden grown items!

A recipe with a long name and LOTS of taste was submitted by Angela in Holly Springs, North Carolina for the third place spot in the Vegetables Category. Angela sounds as though she is constantly busy in the garden, growing tomatoes, peppers, onions, and more. She also has her on food blog where she records lots of her kitchen creations and is hoping to include her gardening stories as well! Here’s just one of her wonderfully tasting recipes:

5-7 red skin potatoes, baked and cooled
1/2 c. sliced white button mushrooms
10 oz. container cream cheese-base cooking creme (this recipe used Kraft® Philadelphia Savory Garlic), divided
10 oz. can diced tomatoes seasoned with chilies
lime juice and cilantro, well-drained and divided
1/4 t. chili powder
1/4 t. paprika
3 green onions, chopped and divided
2 limes, divided
8 – 8″ flour tortillas
8 oz. shredded Mexican cheese blend
3 ripe avocados, pitted, peeled, and chopped
3 medium tomatoes, seeded and chopped
1/4 cup cilantro leaves, chopped


  1. Preheat over to 400°F.Coat 2 nonstick rimmed baking sheets with butter cooking spray.
  2. In a medium mixing bowl, coarsely mash potatoes.
  3. Add mushrooms, cooking creme (less 3 Tablespoons), 3 T. of canned tomatoes, chili powder plus paprika. Stir well. Salt and pepper to taste.
  4. For sauce, place chile tomatoes, remaining cooking creme, 1 t. lime zest and a dash of each salt and pepper into food processor. Pulse to mix; blend until smooth but slightly chunky. Set aside.
  5. Arrange 4 of the tortillas on the prepared baking sheets. Divide potato mixture among the tortillas and spread evenly. Sprinkle about 1 t. chopped onion and 2 T. cheese over each tortilla. Top each with 1 of the remaining tortillas and lightly coat the tops with cooking spray.
  6. Bake for 5 or 6 minutes, or until lightly browned and heated through. Cut each quesadilla into 4 wedges.
  7. Create salsa by tossing remaining onion, avocado, tomato, and cilantro in a large bowl. Squeeze lime and measure 2 or 3 t. of lime juice. Add and salt and pepper to taste.
  8. Place a couple of quesadilla wedges onto each plate. Top with salsa, dividing it 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. Yields: 16 wedges or 4 Whole Quesadillas (6-8 servings). Prep time: 20 minutes. Cook time: 12 minutes.

Thanks for the great recipe, Angela! You can read more of Angela’s recipes on her blog at your Holland Bulb Farms gift card!

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