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Potato ‘n’ Roasted Pepper Quesadillas

“This is a nice change of pace from other meatless meals,” suggests Jill Heatwole of Pittsville, Maryland. “Using reduced-fat cheese trims calories without cutting flavor in the mouthwatering quesadillas.”—Jill Heatwole, Pittsville, Maryland
  • Total Time
    Prep: 40 min. Bake: 10 min.
  • Makes
    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)

Directions

  • Cut red pepper and jalapeno in half; remove and discard seeds. Place peppers cut side down on a foil-lined baking sheet. 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.
  • 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.
  • Place three tortillas on a baking sheet coated with cooking spray. Spoon potato mixture onto each; top with remaining tortillas and press down firmly.
  • Bake at 450° 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3 each: 262 calories, 7g fat (2g saturated fat), 10mg cholesterol, 364mg sodium, 40g carbohydrate (3g sugars, 4g fiber), 111g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1/2 fat.
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