Jason K. Morse. Photo: National Onion Association

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 cream: In a bowl, mix ingredients together until combined. Refrigerate.

For each quesadilla: Place tortilla on a flat, clean surface. Spread mashed potatoes on one half of tortilla. Sprinkle both cheeses on top of mashed potatoes. Fold tortilla in half and push down slightly to set the cheese. Spray outside of tortilla with pan spray to prevent sticking. Place on medium-high heat outdoor grill for approximately three minutes on the first side. Turn and grill other side for approximately three minutes, being careful not to burn tortilla. Remove from grill and cut in three wedges. Serve immediately while hot with Onion Sour Cream.