Thursday, June 9, 2016

Potato Quesadillas


“You’re making THESE??! Thank you, thank you, thank you!” + HUG

--My 7-year-old boy, investigating dinner prep.

I've been making these for many years--last night I did a double batch. This morning they are ALL GONE. The kids packed the leftovers for school lunch, poor Hubby didn’t get any! Very popular item!!


Ingredients:
½ c. vegetable oil (divided) 
2 c. sliced onion (1 large)
2 large carrots, grated 
2 garlic cloves, minced
2 medium potatoes, boiled and sliced
½ t. salt
Dash black pepper (optional)
8 oz. shredded cheese (2  2/3 c.):   
         “Mexican blend or Cheddar 
8 medium flour tortillas

Make filling:
1. Peel carrots & potatoes.
     Boil and slice potatoes    (~¼” thick).
     Grate carrots.
     Slice onions.
     Mince garlic.
2. In large frying pan, sauté onions and carrots in ¼ c. vegetable oil over medium-high heat until onions are translucent and becoming tender (about 5 minutes).
3. Add garlic and potatoes and cook 3 more minutes, stirring occasionally.
4. Sprinkle salt and pepper over veggie mixture and stir to combine.
     Makes about 4 c. (vey yummy!) filling.


Assemble quesadillas:
1. In another frying pan, heat ½ T. oil over medium heat.
2. When it’s hot, lay a tortilla in the pan. Spread 1/3 c. cheese on half the tortilla and top the cheese with 1/8 of the total filling (about ½ c.).
3. Let cook until tortilla is starting to brown (maybe it will bubble a little) and cheese is starting to melt (about 2-3 minutes, gets faster the longer the pan’s been hot).
4. Use a spatula to fold the “empty” part of the tortilla over the filling.  
    Remove quesadilla from pan!
    Add another ½ T. oil to pan and make next quesadilla!

   (Note: as pan gets oily, you may not need an entire ½ T oil for each quesadilla)

    Makes 8 quesadillas! (Serves 4)



Optional: Serve with salsa (and maybe sour cream)!



Recipe adapted from Vegetarian Planet by Didi Emmons

Nutrition Facts:
Ingredient
Cal.
Sod. (%RDA)
Fib. (g)
Pro. (g)
Calc. (%RDA)
Sug. (g)
Carbs (g)
½ c. veg oil
1040
0
0
0
0
0
0
2 c. sliced onion
92
0
4
2
6
10
22
2 large carrots
60
4
4
1.5
4
7
14
2 med potatoes
326
0
9
9
4
3
74
8 med flour tortillas
1120
136
8
32
56
8
208
½ t. salt
0
50
0
0
0
0
0
8 oz. shredded Mex blend cheese
880
56
0
56
160
0
0
Total
(8 quesadillas)
3518 kcal
246 %
25 g
99.5 g
230 %
28 g
318 g
1 quesadilla:
440 kcal
31 %
3 g
12.5 g
29 %
3.5 g
40 g

*Note: Nutrition facts calculated from packaging and the following websites: http://nutritiondata.self.com/facts/ ; Wikipedia

 I used: “Wesson” brand canola oil, “Morton” brand salt, “Daily Chef” brand Mexican blend cheese, and “Mission” brand “soft taco” flour tortillas.

3 comments:

  1. Mm nothing better than quesadillas and tacos and totally loving that extra cheese. Thank you for the nutritional chart below really helps me keep a check on my diet.

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  2. Its Yummy… Potato is a vegetable which you can mold in any recipe and it is best for snacks. Thanks for giving the recipe here. Kids will like it.

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