- Calories per serving 391
- Fat per serving 13.8g
- Saturated fat per serving 4.7g
- Monounsaturated fat per serving 6.9g
- Polyunsaturated fat per serving 1.6g
- Protein per serving 14g
- Carbohydrate per serving 52g
- Fiber per serving 6g
- Cholesterol per serving 18mg
- Iron per serving 4mg
- Sodium per serving 750mg
- Calcium per serving 352mg
How to Make It
Microwave potatoes on high until tender (about 15 minutes).
Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium heatproof bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
Split cooked potatoes open with a knife; remove flesh and transfer to a bowl (you should have about 1 cup). Use a fork to mash potato with salt and pepper; divide potato filling among 4 tortillas. Top each with 1 heaping cup spinach, 1/4 cup cheese, and another tortilla.
Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadillas. Cut quesadillas in quarters and serve each with 1/4 cup pickled onions.