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July 30, 2019 <600 calories/serving

Potato and Poblano Quesadilla

This quesadilla is far from traditional with the addition of red bliss potatoes and garlic. Makes a perfect savory lunch or dinner recipe!

You can find this recipe in our A Week of Quick Dinners Meal Plan.

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Prep Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Keyword: Entertaining
Servings: 4 (click to scale)

Ingredients

  • 1 cup roasted tomato salsa
  • 12 oz fresh red bliss potatoes quartered
  • 1 fresh poblano pepper
  • 3 ounce fresh yellow onion chopped
  • 1/2 Tbsp fresh garlic minced
  • 1/4 tsp kosher salt
  • 4 oz pepper jack cheese shredded
  • 8 tortillas corn, 6 inch
  • 1 Tbsp canola oil

Instructions

  • Add quartered red bliss potatoes into a pot with cold water and bring to a boil and simmer until tender, about 15 minutes. Drain potatoes and reserve. Roast chilies in a 400F degree oven or on the grill until skin is charred, place in a bowl and cover to steam. Remove skin and seeds; chop and reserve.
  • Heat oil and saute chopped onions until tender, about 5 minutes. Add the garlic and the cooked potatoes and cook for 10 minutes. Add the chopped poblano chilies and mash the potatoes with the back of a spoon or in a mixer. Season with salt. Rough mash is fine. Remove from heat.
  • For each corn tortillas, place 1/4 ounce of pepper jack cheese on one-half and place 1/4 cup of the potato filling; sprinkle another 1/4 ounce of cheese and fold the tortilla in half. Push down on the tortilla to ensure the filling is evenly spread. Repeat with remaining tortillas.
  • In a dry hot skillet over medium heat, toast filled tortillas on both sides, about 1 minute on each side. Cut in half and serve.

Chef Tips

Portion: 2 quesadillas, 1/4 cup salsa

Nutrition

Calories: 340kcal | Carbohydrates: 50g | Protein: 14g | Fat: 10g | Saturated Fat: 3.5g | Trans Fat: 0g | Sodium: 340mg | Fiber: 7g | Sugar: 6g
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Categories: <600 calories/serving

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