potato and pepper quesadilla

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Potato and Roasted Red Pepper Quesadillas

 

Recipe By :Ashley Miller

Serving Size : 4 Preparation Time :0:00

Categories : Entrees & Sides {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium russet Potatoes

1 medium red bell Pepper

1 large jalapeno chile pepper

2 teaspoons Vegetable oil

1 small onion -- diced

2 Cloves Garlic -- minced

1 tablespoon lime juice or red wine Vinegar

1 tablespoon minced Cilantro

1/2 cup cubed sharp Cheddar cheese

4 six-inch Flour tortillas

 

1. Boil or steam the Potatoes 35 minutes, or until tender. Allow them to cool,

then peel and cut them into eighths.

 

2. Place the Pepper and chile on a broiler pan or baking sheet. Broil until the

skins are evenly charred and the flesh is tender, turning occasionally, about 10

minutes. Enclose the peppers in a plastic bag. Set aside 15 minutes. (Doing this

makes the peppers easier to peel.) Skin, then dice the peppers.

 

3. Preheat the oven to 450 degrees F. Heat the oil in a large nonstick skillet

over medium-high heat. Add the Onions, Garlic, and Potatoes, and saute until the

Onions and potatoes are lightly browned. Transfer to a bowl and mash briefly.

Add the peppers, lime juice, Cilantro, and cheese. Season with Salt and Pepper,

and mix well.

 

4. Place 2 Tortillas on an ungreased baking sheet. Place one-half of the potato

mixture on each, and with a spatula, pat firmly to within ½ inch of the tortilla

edge. Cover each tortilla with a second one and press firmly in place. Bake 5

minutes on each side. Cut each tortilla stack into 6 wedges and serve hot.

 

NOTE: Instead of roasting a fresh red bell pepper, you could substitute one-half

of a 7-ounce jar of roasted red peppers, drained.

 

 

 

Source:

" Potato Harvest Cookbook by Ashley Miller (Ed) Taunton Harvest Cookbook "

S(Archive):

" Associated Press 1999-Feb-17 "

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Per Serving (excluding unknown items): 364 Calories; 12g Fat (30.2% calories

from fat); 11g Protein; 52g Carbohydrate; 4g Dietary Fiber; 15mg Cholesterol;

436mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

2 Fat.

 

NOTES : These quesadillas are such irresistible morsels that you may find

yourself cooking up extra Potatoes for dinner some night solely for the purpose

of making them. Cut into small wedges, they are tempting appetizers. Cut into

quarters, they make rewarding snacks and are a great comfort food. These can

either be made ahead of time and reheated or assembled ahead of time and baked

when needed. photo

http://www.mycookbook.net/Recipe_Search_Detail.asp?SearchID=713

 

Nutr. Assoc. : 0 0 0 0 0 0 822 0 2536 3310