Potato ‘n’ Roasted Pepper Quesadillas
Total TimePrep: 40 min. Bake: 10 min.
These are delish! After reading Sprucetree18 review I definately knew I had to make these. I like the idea of using shredded potatoes, I used hashbrowns. This is a keeper.
These were delicious. I am too lazy to bother roasting peppers, but I had a big jar of roasted red peppers from Costco on hand, also a jar of sliced jalapenos, also a big bag of pre-shredded cheese, so making these was a no-brainer. Delicious and very easy. One point about the recipe, though, it calls for 'cooked' sliced potatoes, obviously they don't also need to be pre-cooked before frying them with the onions, as they are already sliced very thin. As a variation next time I might even try shredding the raw potatoes before cooking them with the onions, that will make the filling for these enchiladas more uniform. Potatoes instead of beans for these meatless enchiladas was a great idea, thanks for sharing, will definitely be making them again, especially as I have a a vegetarian in the family... ;-)