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Potato 'n' Roasted Pepper Quesadillas

Potato 'n' Roasted Pepper Quesadillas
“This is a nice change of pace from other meatless meals,” suggests Jill Heatwole of Pittsville, Maryland. “Using reduced-fat cheese trims calories without cutting flavor in the mouthwatering quesadillas.”—Jill Heatwole, Pittsville, Maryland
4 ServingsPrep: 40 min. Bake: 10 min.

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

  • 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.
  • 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.
© Taste of Home 2013

2 of 2

Potato 'n' Roasted Pepper Quesadillas (continued)

Directions (continued)

  • Place three tortillas on a baking sheet coated with cooking spray.
  • Spoon potato mixture onto each; top with remaining tortillas and
  • press down firmly.
  • 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.
Nutrition Facts: 3 wedges equals 262 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 364 mg sodium, 40 g carbohydrate, 4 g fiber, 111 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013