Share The Health

Potato and Poblano Quesadilla with Salsa


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, click here.

What’s included?
3 Fresh Roma Tomatoes 12 oz. Red Bliss Potatoes, Quartered
1 Fresh Poblano Pepper 1 Fresh Poblano Pepper
1/2 Fresh Jalapeno Pepper 2 tsp. Olive Oil, Canola Blend
1/8 tsp. Minced Garlic 3 oz. Fresh Onion, Chopped
3 Tbsp. Fresh Cilantro, Chopped 1-1/2 tsp. Minced Garlic
1/4 tsp. Kosher Salt 1/4 tsp. Kosher Salt
1/8 tsp. Ground Black Pepper 8 6″ Corn Tortillas
1-1/4 tsp. Fresh Lemon Juice 3 oz. Reduced Fat Monterey Jack Cheese, Shredded
1/2 Serrano Peppers, Seeded, Minced
16 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.

Nutritional Information:

323 Calories
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!

Categories: Healthy Eating