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I originally found this recipe in a tailgating magazine, but unlike most recipe immediately changed it into what I wanted it to be.  Hubby loved it and requested it again for next week.

SHEPHERD’S PIE QUESADILLA with RED JALAPENO SOUR CREAM serves 4
8 small (6 inch) tortillas
1 tablespoon avocado oil
1 pound ground beef
1 Vidalia onion, chopped
2 large carrots, minced (I use the mini food processor)
1 beef bouillon cube
3/4 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon nutmeg
Fresh ground salt and pepper, to taste
1/2 pound snap peas, trimmed and chopped
6 Yukon gold potatoes, peeled and chopped
2 + 2 tablespoons butter
1 cup grated cheddar cheese

• Heat avocado oil in a large skillet.
• Dissolve beef bouillon cube in beef broth and Worcestershire sauce.
• Add beef, onions and carrots, stirring frequently to saute’, breaking beef down into the smallest of crumble pieces.
• While beef is cooking prepare potatoes in salted water until mashable.
• Sprinkle with nutmeg, salt and pepper.
• Add broth mixture and cook until meat is cooked through and liquid has been completely absorbed.
• Add peas and cook a few minutes more. Set aside.
• When potatoes are done drain off water and add 2 tablespoons butter, cream, salt and pepper, mixing well.
• Assemble quesadillas with a layer of mashed potatoes, meat mixture and cheese.
• Heat additional 2 tablespoons of butter and cook quesadilla until browned on each side and cheese is melted.
• Cut with a pizza cutter and serve immediately with Jalapeño sour cream.

NOTE: A quesadilla maker works REALLY well.

RED JALAPENO SOUR CREAM
1 tablespoon Litehouse freeze dried Red Jalapeños
2 tablespoons beef broth
3/4 cup sour cream
Fresh ground salt and pepper, to taste

• Soak red jalapeños in beef broth for 30 minutes to reconstitute. Drain well.
• Fold jalapeños into sour cream and season to taste.

Linking up to FULL Plate Thursday.

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