Enjoy this flavorful quesadilla featuring potatoes, 3 different of chili
peppers, and a delicious salsa! If you want to learn more about the health
benefits of adding chilies to your diet,
||Fresh Roma Tomatoes
||Red Bliss Potatoes, Quartered
||Fresh Poblano Pepper
||Fresh Poblano Pepper
||Fresh Jalapeno Pepper
||Olive Oil, Canola Blend
||Fresh Onion, Chopped
||Fresh Cilantro, Chopped
||Ground Black Pepper
||6″ Corn Tortillas
||Fresh Lemon Juice
||Reduced Fat Monterey Jack Cheese, Shredded
||Serrano Peppers, Seeded, Minced
||Cilantro Sprigs, Fresh
|Yield: 4 Servings
||Portion Size: 2 Quesadillas
How to make this dish:
Place whole tomatoes, quartered onions and halved jalapeno chilies on the
grill or under a broiler. Turn the vegetables to char evenly. Place cooked
vegetables in a blender or food processor and add garlic, cilantro, salt,
black pepper and lemon juice. Puree to desired consistency – smooth
to slightly chunky. Add quartered red bliss potatoes into a pot with cold
water and bring to a boil and simmer until tender, about 15 minutes. Drain
potatoes and reserve. Alternatively, steam quartered potatoes until tender.
Roast chilies under a broiler (do this when making salsa) until skin is
charred, place in a bowl and cover to steam. Remove skin and seeds; chop
and reserve. Heat oil and sauté chopped onions until tender, about
5 minutes. Add the garlic, serranos and the cooked potatoes and cook for
10 minutes. Add the chopped roasted poblano chilies and cheese and mash
the potatoes with the back of a spoon or in a mixer. Season with salt.
Rough mash is fine. Remove from heat.
For each corn tortillas, place 1/4 cup of the potato filling and fold the
tortilla in half. Push down on the tortilla to ensure the filling is evenly
spread. Repeat with remaining tortillas. In a dry hot skillet over medium
heat, toast filled tortillas on both sides, about 1 minute on each side.
Cut in half and serve.
Each serving is 2 quesadillas, ¼ cup salsa and garnished with 2
sprigs of cilantro.
Notes from the Chef:
Make extra salsa and have on hand to serve as a dip for chips.
13 grams of Protein
50 grams of Carbohydrates
9 grams of Total Fat
14 mg of Cholesterol
478 mg of Sodium
7.5 grams of Dietary Fiber
3.6 grams of Saturated Fat
Once you try the recipe, let us know what you think in the comments!