 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is similar to a recipe I found in a Mexican cookbook but I altered it to suit what I had in the cupboard that night! It's less greasy and fattening than all the cheese based ones around so it makes a pretty healthy dinner with some home made salsa, guacamole and shredded lettuce. Ingredients:
8 flour tortillas |
6 eggs |
1 red pepper |
1 (500 g) package greek feta cheese |
2 medium potatoes |
1 teaspoon of freshly chopped green chili pepper |
1 teaspoon freshly minced garlic |
salt and pepper |
1 tablespoon of chopped coriander |
oil (for brushing) |
Directions:
1. Preheat oven to 275 degrees.
2. brush 2 x large baking sheets with oil.
3. Dice the potatoes into small cubes and simmer in boiling water until soft.
4. Meanwhile saute chile and garlic in a little olive oil until aromatic and softened.
5. Crumble the feta cheese into a bowl and add the cooked potatoes, add the garlic/chile mix, sliced red pepper, coriander and add seasoning to taste.
6. Then gentley whisk the eggs and add to the mixture.
7. In a saucepan cook the mixture until the eggs are set stirring at regular intervals.
8. Dip each tortilla briefly in simmering water to soften and then spoon a tablespoon of the mixture on one half of the tortilla and fold the other half overpressing down to seal (it should seal on it's own beause you have moistened it.).
9. Then brush with a little oil and put on the baking sheet.
10. Repeat until all mixture/tortillas are used.
11. Put then in the oven and bake for 12-15 mins until the quesadillas are golden and crispy.
|
|