Potato 'n' Roasted Pepper Quesadillas Recipe

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“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
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Bake: 10 min.
MAKES: 4 servings


  • 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)

Nutritional Facts

3 each: 262 calories, 7g fat (2g saturated fat), 10mg cholesterol, 364mg sodium, 40g carbohydrate (3g sugars, 4g fiber), 111g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.


  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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Potato 'n' Roasted Pepper Quesadillas in Light & Tasty June/July 2006, p9

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Karen.Buske User ID: 6777614 63863
Reviewed Aug. 1, 2012

"These are delish! After reading Sprucetree18 review I definately knew I had to make these. I like the idea of using shredded potatoes, I used hashbrowns. This is a keeper."

Sprucetree18 User ID: 6006412 159075
Reviewed Sep. 6, 2011

"These were delicious. I am too lazy to bother roasting peppers, but I had a big jar of roasted red peppers from Costco on hand, also a jar of sliced jalapenos, also a big bag of pre-shredded cheese, so making these was a no-brainer. Delicious and very easy. One point about the recipe, though, it calls for 'cooked' sliced potatoes, obviously they don't also need to be pre-cooked before frying them with the onions, as they are already sliced very thin. As a variation next time I might even try shredding the raw potatoes before cooking them with the onions, that will make the filling for these enchiladas more uniform. Potatoes instead of beans for these meatless enchiladas was a great idea, thanks for sharing, will definitely be making them again, especially as I have a a vegetarian in the family... ;-)"

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