Potato and Roasted Red Pepper Quesadillas

By Joelene

Ingredients

• 2 medium russet potatoes
• 1 medium red bell pepper
• 1 large jalapeno chile
• 2 teaspoons vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon lime juice or red wine vinegar
• 1 tablespoon minced cilantro
• 1/2 cup cubed sharp Cheddar cheese
• salt and pep
• Four 6-inch flour tortillas

Preparation

Step 1

Boil or steam the potatoes 35 minutes, or until tender. Allow them to cool, then peel and cut them into eighths.


Place the pepper and chile on a broiler pan or baking sheet. Broil until the skins are evenly charred and the flesh is tender, turning occasionally, about 10 minutes. Enclose the peppers in a plastic bag. Set aside 15 minutes. (Doing this makes the peppers easier to peel.) Skin, then dice the peppers.


Preheat the oven to 450 degrees F. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, garlic, and potatoes, and saute until the onions and potatoes are lightly browned. Transfer to a bowl and mash briefly. Add the peppers, lime juice, cilantro, and cheese. Season with salt and pepper, and mix well.


Place 2 tortillas on an ungreased baking sheet. Place one-half of the potato mixture on each, and with a spatual, pat firmly to within 1/2 inch of the tortilla edge. Cover each tortilla with a second one and press firmly in place. Bake 5 minutes on each side. Cut each tortilla stack into 6 wedges and serve hot.


NOTE: Instead of roasting a fresh red bell pepper, you could substitute one-half of a 7-ounce jar of roasted red peppers, drained.