Potato 'n' Roasted Pepper Quesadillas |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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âThis is a nice change of pace from other meatless meals,â suggests Jill Heatwole of Pittsville, Maryland. âUsing reduced-fat cheese trims calories without cutting flavor in the mouthwatering quesadillas.âJill Heatwole, Pittsville, Maryland Ingredients:
1 medium sweet red pepper |
1 jalapeno pepper |
3 medium potatoes, peeled, cooked and cut into 1/8-inch slices |
1/2 cup chopped onion |
2 teaspoons canola oil |
1 tablespoon lime juice |
1 tablespoon minced fresh cilantro |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded reduced-fat cheddar cheese |
6 flour tortillas (6 inches) |
Directions:
1. Cut red pepper and jalapeno in half; remove and discard seeds. Place peppers cut side down on a foil-lined baking sheet. Broil 4 in. from the heat for 15-20 minutes or until skins are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Chop peppers; set aside.
2. In a nonstick skillet coated with cooking spray, cook potatoes and onion in oil for 8 minutes or until potatoes are lightly browned and onion is tender. Remove from the heat. Add the lime juice, cilantro, salt and pepper. Stir in cheese and roasted peppers.
3. Place three tortillas on a baking sheet coated with cooking spray. Spoon potato mixture onto each; top with remaining tortillas and press down firmly.
4. Bake at 450° for 5 minutes. Spritz top of tortillas with cooking spray. Carefully turn over; bake 5 minutes longer or until cheese is melted and tortillas are lightly browned. Cut each into four wedges. Yield: 4 servings.
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