Potato ‘N’ Roasted Pepper Quesadillas Recipe

Name: Potato ‘N’ Roasted Pepper Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium sweet red pepper; 1 jalapeno pepper; 3 medium potatoes, peeled, cooked and cut into 1/8-inch slices; 1/2 cup chopped onion; 2 teaspoons canola oil; 1 tablespoon lime juice; 1 tablespoon minced fresh cilantro; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup shredded reduced-fat cheddar cheese; 6 flour tortillas (6 inches)

Servings: persons

1 medium sweet red pepper
1 jalapeno pepper
3 medium potatoes, peeled, cooked and cut into 1/8-inch slices
1/2 cup chopped onion
2 teaspoons canola oil
1 tablespoon lime juice
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded reduced-fat cheddar cheese
6 flour tortillas (6 inches)

1
Cut red pepper and jalapeno in half; remove and discard seeds. Place peppers cut side down on a foil-lined
2
. Broil 4 in. from the heat for 15-20 minutes or until skins are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Chop peppers; set aside.
3
In a nonstick skillet coated with cooking spray, cook potatoes and onion in oil for 8 minutes or until potatoes are lightly browned and onion is tender. Remove from the heat. Add the lime juice, cilantro, salt and pepper. Stir in cheese and roasted peppers.
4
Place three tortillas on a
5
coated with cooking spray. Spoon potato mixture onto each; top with remaining tortillas and press down firmly.
6
Bake at 450u00b0 for 5 minutes. Spritz top of tortillas with cooking spray. Carefully turn over; bake 5 minutes longer or until cheese is melted and tortillas are lightly browned. Cut each into four wedges.

699

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium sweet red pepper, 1 jalapeno pepper, 3 medium potatoes, peeled, cooked and cut into 1/8-inch slices, 1/2 cup chopped onion, and more.

Yes, Potato ‘N’ Roasted Pepper Quesadillas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato ‘N’ Roasted Pepper Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions