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Potato Pepper Quesadillas

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Ingredients
  Potatoes 2 Medium
  Sour cream 50 Milliliter (1/4 Cup)
  Pickled jalapeno peppers 15 Milliliter, chopped (1 Tablespoon)
  Flour tortillas 4 (10 Inch Each)
  Vegetable oil 25 Milliliter (2 Tablespoon)
  Shredded monterey jack cheese 250 Milliliter (1 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Cut potatoes into chunks (there's no need to peel them); cook in large saucepan boiling water about 20 minutes or until tender.
Drain well; return potatoes to saucepan.
Place over low heat to dry out slightly, shaking saucepan occasionally.
Add sour cream and jalapeno peppers to potatoes; mash roughly with fork.
With electric mixer, beat potato mixture until ingredients are well combined and mixture is fairly smooth.
Season with salt and pepper to taste; let cool.
Brush 1 side of 2 tortillas with oil.
Place oiled side down on work surface.
Divide potato mixture between oiled tortillas, spreading evenly and leaving a 1/2 in (1 cm) border around edge.
Sprinkle evenly with cheese; dampen edges.
Place remaining tortillas on top to form 2 tortilla sandwiches; seal edges to enclose filling.
Brush tops with oil.
Place on barbecue grill; grill over low heat 3 to 4 minutes, turning once, until tortillas are lightly browned and cheese has melted.
Cut into wedges; serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Grilling
Ingredient: 
Vegetable

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