250 mL (1 cup) grated cheddar and part skim mozzarella
1 green onion, finely sliced
½ jalapeño pepper, finely sliced
60 mL (¼ cup) fresh cilantro leaves
125 mL (½ cup) light sour cream
YIELD 4 servings
Preheat oven to 180°C (350°F).
In large non-stick skillet, heat 1 tsp. (5 mL) olive oil over medium heat.
Add spinach and cook until wilted, about 2 minutes.
Transfer spinach to a plate and drain off any liquid. Set aside.
Reduce heat to low, add mashed potatoes and 2 tsp (10 mL) spice mix from fajita kit to skillet and cook, stirring often, until warmed through, about 5 minutes.
Remove from heat and stir in spinach.
Place 4 tortillas from fajita kit on a baking sheet and divide potato mixture evenly over top, spreading to edges, then top each with125 mL (½ cup) turkey, 60 mL (¼ cup) of cheese, and another tortilla.
Brush tops of tortillas with remaining oil and bake until cheese is melted and tortillas are golden brown, about 15 minutes.
To serve, evenly divide green onion, jalapeños, cilantro, sour cream, and 60 mL (¼ cup) salsa from fajita kit over top.