Potato Pepper Quesadillas Recipe
Ingredients
| 2 medium potatoes 2 | ||
| Sour cream | 1/4 Cup (16 tbs) | |
| Jalapeno peppers | 1 Tablespoon, chopped | |
| 4 10 in flour tortillas 4 | ||
| Vegetable oil | 2 Tablespoon | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| 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.
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.
Chef
