- 1 1/3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 2 medium)
- 2 teaspoons chili powder
- 1 1/3 cups (packed) coarsely grated hot pepper Monterey Jack cheese (5 to 6 ounces)
- 1 1/3 cups jarred salsa verde (tomatillo salsa)
- 4 2/3 cups coarsely chopped stemmed mustard greens (from 1 bunch), divided
- 4 8-inch-diameter flour tortillas
- 3 ounces chilled fresh goat cheese, coarsely crumbled
- Olive oil
- Place baking sheet in oven and preheat to 275°F. Steam potatoes until tender, about 8 minutes. Place in large bowl; sprinkle with salt, pepper, and chili powder. Toss to coat. Cool potatoes 15 minutes. Mix in Jack cheese. Meanwhile, blend salsa and 2/3 cup (packed) greens in mini processor until greens are finely chopped.
- Arrange tortillas on work surface. Divide remaining greens between bottom half of each. Top greens with potato mixture, then goat cheese and 2 tablespoons salsa mixture for each. 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 2 quesadillas.
- Cut each quesadilla into 3 or 4 wedges. Serve with remaining salsa.