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Potato 'n' Roasted Pepper Quesadillas Recipe

“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. YIELD:4 servings

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

  • 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.

Nutritional 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 Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.