Makes 4 quesadillas
The Biblical saying that there is nothing new under the sun is eternally true. In life and in cooking. The same is true with trying to come up with new and different recipes; we sometimes end up with new takes on old standards, like quesadillas.
At first glance, potato in a warmed tortilla with melted cheese seems to be an odd combination. Too much carbohydrate, right? And potatoes – meat and potatoes in particular – are such an integral part of European and American cooking. What are they doing in a Latin recipe? Well, potatoes as we know them are native to South America and were brought back to Europe by the Spanish in the 1500s. So it’s a quintessentially Latin dish after all.
These potato quesadillas make a terrific appetizer for holiday potlucks, and a light meal for any time of the day, breakfast, lunch or dinner. This particular recipe was inspired by the one in Steven Raichlen’s Healthy Latin Cooking. His recipe has no cheese and uses low-fat sour cream and fat-free flour tortillas. Mine includes cheese and uses corn tortillas instead. I think corn tortillas are much more flavorful and have a better texture than flour. But still, it’s matter of personal preference.
Have them for breakfast with a good cup of chocolate. Buen provecho! Thanks for visiting my blog!
1 tablespoon olive oil
1 small white onion, thinly sliced
1 large russet potato
8 ounces sharp cheddar cheese, grated
1 cup low-sodium chicken broth
1 chipotle chile in adobo chopped, seeded
1 tablespoon of adobo sauce, strained, seeds removed
8 corn tortillas
1/2 teaspoon salt
1 tomato, chopped
1/2 cup cilantro, chopped
First, bake the potato. Preheat the oven to 425 degrees. Rinse the potato and pierce it 2 or 3 times with a fork. Place on a baking sheet and bake for about 45 to 50 minutes or until the potato is soft, and you can pierce it all the way through with a fork. Let the potato cool, then peel. Discard or eat the peel (potato skins are delicious!) Mash the potato, then set aside.
If the tortillas have been refrigerated (and they should be after purchase), set them out on a rack or plates to dry while the potato is baking. The reason for this is that if the package of tortillas is refrigerated, water condenses on the inside, and the moisture will cause the tortillas to stick to the pan while cooking.
Heat olive oil in a skillet on medium. Add the onions and cook, stirring frequently until the onions are golden brown, about 6 minutes.
When onions are browned, add the chicken broth, chopped chipotle chile, adobo sauce, and the potato. Mix well and simmer until all the chicken broth has been absorbed, about 6 to 7 minutes. Add 1/2 teaspoon salt or salt to taste and mix.
Heat another skillet or griddle on medium until a drop of water dances and sizzles when you sprinkle it. Wait a few seconds until all the water is gone, then place a tortilla in the skillet, add 1/4 cup of the potato mixture and 1/2 cup of cheese. Spread evenly. Place another tortilla down on top and press down with a spatula. Heat quesadilla for about 1 minute on each side, taking care that the tortillas do not get crisp. Repeat with remaining tortillas, potato mixture and cheese.
Cut quesadillas into quarters, and place on a serving platter or plates. Garnish with chopped tomato and cilantro, and serve immediately.