From: Executive chef/owner Jason K. Morse, CEC, 5280 Culinary, LLC, Castle Rock, CO. Yield: 8 to 10 servings. Onion Sour Cream: 3 cups sour cream ½ cup bacon, cooked and chopped ½ cup red onion, grilled and diced small 2 to 3 Tbsp. Cajun seasoning Quesadillas: 6 flour tortillas, 6” 6 cups mashed potatoes, seasoned to taste 1½ cups smoked cheddar cheese, shredded 1 cup mozzarella cheese, shredded as needed, nonstick pan spray For onion sour ...

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