Potato and Poblano Quesadilla
Servings:
4
Serving Size:
PrepTime:
20 mins
Total Time:
35 mins
With salsa.
Potato and Poblano Quesadilla
RECIPE CATEGORIES
Nutritional Information
Potato and Poblano Quesadilla
Serving Size
Amount Per Serving
Calories340
 
Total Fat10 g
Total Carbs51 g
Saturated Fat3.5 g
Dietary Fiber7 g
CholesterolN/A
Added SugarsN/A
Protein14 g
Sodium440 mg
PotassiumN/A
 
Main Ingredients:
Styles / Themes:
Ingredients:
1 ea Tomato
2 Tbsp Cilantro, Chopped
1 tsp Jalapeno
1 Tbsp Vinegar
12 oz Red Bliss Potatoes, Quartered
1 ea Poblano Pepper
3 oz Yellow Onions, Chopped
1 1/2 tsp Garlic, Minced
1/4 tsp Kosher Salt
4 oz Shredded Cheddar Cheese
8 ea 6“ Corn Tortilla
1 Tbsp Canola Oil
Preparation
1. Make the Salsa: Mix the tomato, cilantro, jalapeno and vinegar in a small bowl. Set aside.
2. Next, add the quartered red bliss potatoes into a pot with cold water and bring to a boil and simmer until tender, about 15 minutes. Drain potatoes and set aside.
3. Roast chilies in a 400F degree oven or on the grill until skin is charred, place in a bowl and cover with plastic wrap to steam. Remove skin and seeds; chop and set aside.
4. Heat oil and sauté chopped onions until tender, about 5 minutes. Add the garlic and the cooked potatoes and cook for 10 minutes. Add the chopped poblano chilies and mash the potatoes with the back of a spoon. Season with salt. Remove from heat.
5. For each corn tortilla, sprinkle with 1 tsp cheddar cheese on one-half and top with ¼ cup of the potato filling. Sprinkle another 1 tsp of cheese and fold t he tortilla in half. Push down on the tortilla to ensure the filling is evenly spread. Repeat with remaining tortillas. In a dry hot skillet over medium heat, toast filled tortillas on both sides, about 1 minute on each side. Cut in half, and serve with salsa.
Tips & Notes
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