Potato Quesadillas

Name: Potato Quesadillas
Ingredients: 2 Tbs. vegetable oil; 1 medium-sized onion, halved and thinly sliced; 1 tsp. ground cumin; 1 tsp. chili powder; 3 medium-sized red potatoes, peeled and cut into 1/4-inch pieces; 3/4 cup vegetable stock; Salt and freshly ground black pepper to taste; 6 10-inch flour tortillas; 2 1/2 cups grated cheddar or Monterey Jack cheese; 2 medium-sized tomatoes, halved, seeded and diced

10 ingredients

16 steps

Ingredients

2 Tbs. vegetable oil
1 medium-sized onion, halved and thinly sliced
1 tsp. ground cumin
1 tsp. chili powder
3 medium-sized red potatoes, peeled and cut into 1/4-inch pieces
3/4 cup vegetable stock
Salt and freshly ground black pepper to taste
6 10-inch flour tortillas
2 1/2 cups grated cheddar or Monterey Jack cheese
2 medium-sized tomatoes, halved, seeded and diced

Directions

1

Heat oil in large skillet over medium heat.
2

Add onion; cook, stirring often, 5 minutes, or until soft.
3

Stir in cumin, chili powder and potatoes.
4

Cook, stirring occasionally, 2 minutes.
5

Add stock; cook about 15 minutes, or until potatoes are tender and liquid is gone.
6

Season with salt and pepper.
7

Remove from heat.
8

Heat large nonstick skillet over medium heat; spray with cooking spray.
9

Add one tortilla; sprinkle about 1/4 cup cheese over half of tortilla.
10

Spoon about 1/3 cup potatoes over cheese; top with 2 Tbs.
11

tomato and 1/4 cup more cheese.
12

Fold tortilla in half, and press down with spatula.
13

Cook about 1 minute, or until underside is golden.
14

Turn over, and cook 1 minute more.
15

Remove, and cut into wedges.
16

Repeat with remaining tortillas; respray skillet as needed.