Put a spin on quesadillas by adding potato! Try this heartier Ontario potato quesadilla and let us know what you think!
This works best with round white potatoes rather than long potatoes (baking potatoes) as they keep their shape.
- 2 medium Ontario potatoes, about 8 oz (250 g)
- 2 tsp (10 mL) vegetable oil
- 1 Ontario onion, diced
- ½ Ontario Greenhouse yellow, orange or red sweet pepper, diced
- 1 tsp (5 mL) chili powder
- ½ tsp (2 mL) ground cumin
- 1 cup (250 mL) salsa (mild or medium)
- 4 large tortillas (about 11 inches/28 cm in diameter)
- 1 cup (250 mL) grated Cheddar cheese
- ¼ cup (60 mL) fresh coriander leaves, optional
- Scrub potatoes and pierce in several places with a sharp knife. Place in microwave and cook on high for 3 to 4 minutes, or until tender when pierced with a knife. Let stand about 5 minutes or until cool enough to handle. Meanwhile, dice onion and sweet pepper.
- Cut potatoes into small cubes (leave skin on for added fibre). This works best with round white potatoes rather than long potatoes (baking potatoes) as they keep their shape.
- Heat oil in a large non-stick over medium heat. Add onion and sweet pepper and cook until softened, about 4 minutes. Stir in potatoes. Sprinkle with chili powder and cumin and stir seasonings into vegetables. Add salsa and bring to a simmer. Remove from heat.
- Divide filling between tortillas, placing filling on one half of each tortilla. Sprinkle with cheese and coriander, if using. Fold over to make a half moon.
- Clean skillet and heat over medium-high heat. Cook quesadillas until crisp and lightly golden on both sides, about 2 minutes per side. Cut into wedges.
Nutrients per serving: 453 calories, 17 g total fat, 797 mg sodium, 63 g carbohydrates, 5 g fibre, 15 g protein. Excellent source of folate and vitamin C. Good source of riboflavin, niacin, calcium and iron.