Put a spin on quesadillas by adding potato! Try this heartier Ontario potato quesadilla and let us know what you think!
4 servings
This works best with round white potatoes rather than long potatoes (baking potatoes) as they keep their shape.

Ingredients
- 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
Instructions
- 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.
Notes
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.