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Potato Pepper Quesadillas Recipe
|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)|
Serving size: Complete recipe
Calories 1870 Calories from Fat 1052
% Daily Value*
Total Fat 120 g184.1%
Saturated Fat 56.3 g281.4%
Trans Fat 0 g
Cholesterol 246.5 mg
Sodium 3194.5 mg133.1%
Total Carbohydrates 136 g45.5%
Dietary Fiber 10.7 g42.9%
Sugars 7.6 g
Protein 70 g140.5%
Vitamin A 58.8% Vitamin C 114.4%
Calcium 186% Iron 32.7%
*Based on a 2000 Calorie diet
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.