Potato Pepper Quesadillas
|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)|
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.