Potato and Roasted Red Pepper Quesadilla
Source of Recipe
Source: The Potato Harvest Cookbook
List of Ingredients
2 medium russet potatoes
1 medium red bell pepper
1 large jalapeno chile
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
Four 6-inch flour tortillas
Recipe
Boil or steam the potatoes 35 minutes, or until tender. Allow them to cool, then peel and cut them into eighths.
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.
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.
Place 2 tortillas on an ungreased baking sheet. Place one-half of the potato mixture on each, and with a spatual, pat firmly to within 1/2 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.
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