Recipe - Potato And Roasted Red Pepper Quesadillas - Ashley Miller

2 md Potatoes
1 md Red bell pepper
1 lg Jalapeno chile pepper
2 teaspoon Vegetable oil
1 small Onion; minced
2 Garlic cloves; minced
1 tablespoon Lime juice; or red wine
vinegar
1 tablespoon Minced cilantro
One half cup Lowfat cubed sharp Cheddar
cheese
Salt and black pepper
4 md Fatfree flour tortillas;
sixinch diameter

"These quesadillas are such irresistible morsels that you may find yourself
cooking up extra potatoes for dinner some night solely for the purpose of
making them." 3 February 1999 : Associated Press

The quesadillas, cut into small wedges, are tempting appetizers that would
fit in well with entertaining. "Cut into quarters, they make rewarding
snacks and are a great comfort food," Miller says. She points out that they
can be made ahead of time and reheated, or assembled in advance and baked
when needed.

Boil or steam the potatoes 35 minutes or until tender. Allow them to cool,
then peel and cut them into eighths.

Cut the bell and chile peppers in half vertically and remove the stems,
seeds and membranes. Slit each end so the peppers will lie as flat as
possible, then place the halves skin side up on a broiler rack and position
the rack close to the broiler. Broil the peppers until the skins are evenly
charred and the flesh is tender, about 10 minutes. Remove, place the
peppers in a paper bag or covered container, and seal. Set aside 15 minutes
to steam and cool. (This makes the peppers easier to peel.) With a paring
knife, pull off and discard the charred skin, then dice the peppers.

Preheat the oven to 450 degrees. Heat the oil in a large nonstick frying
pan over mediumhigh 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 peppers, lime juice, cilantro and cheese. Season with
salt and pepper, and mix well.

Place 2 tortillas on an ungreased baking sheet. Place onehalf of the
potato mixture on each, and with a spatula, pat firmly to within One half inch
of the tortilla edge. Cover each tortilla with a second one and press
firmly in place. Bake 5 minutes on each side. Cut each tortilla stack into
6 wedges and serve hot.

Makes 12 wedges, 4 to 6