Potato and roasted red pepper quesadillas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 157.7
  • Total Fat: 5.0 g
  • Cholesterol: 6.3 mg
  • Sodium: 273.5 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.7 g

View full nutritional breakdown of Potato and roasted red pepper quesadillas calories by ingredient
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Number of Servings: 8


    2 medium russet potatoes
    1 medium red bell pepper
    1 large jalapeno chile
    2 tsp. vegetable oil
    1 small onion, diced
    2 gloves garlic, minced
    1 tablespoon lime juice
    1 tablespoon chopped cilantro
    1/2 cup shredded sharp cheddar cheese
    4 8 inch tortillas


Boil potatoes 35 minutes, untl tender. When cool, peel, then cut into eighths.
Place the pepper and chile under broiler on a baking sheet. Broil until the skins are evenly charred and the flesh is tender, turning occasionally, about 10 minutes. Enclose the peppers in a plastic bag. Set aside 15 minutes. Skin, then diced the peppers.
Preheat the oven to 450 degrees. Heat the oil in a large nonstik skillet over medium high heat. add the onions, garlic and potatoes, and saute until the onions and potatoes are lightly browned. Transfer to a bowl and mash briefly. Add the pwppers, lime juice, cilantro, and cheese. Season with salt and pepper andmix well.
Place two tortillas on an ungreased cookie sheet. Place one-half the potato mixture on each, and with a spatula pat firmly to within a 1/2 inch of the tortilla edge. Cover each tortilla with a second one and press firmly in place. Bake 5 min. on each side. Cut each into four wedges and serve hot.
(you can substitute a jar version of roasted red peppers if you don't want to roast your own).

Number of Servings: 8

Recipe submitted by SparkPeople user ROXIE309.

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