Recipe. Shredded Potato Quesadilla

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The great thing about quesadillas is their versatility. Any veggies or cheeses can be used. Feel free to play around with them; the combinations are endless.

Ingredients

  • 6 tablespoons oil or ghee
  • 8 potatoes, medium size
  • 4 cup cheese, shredded
  • 2 tomatoes, chopped
  • 1 cup spinach leaves
  • 1 green chilli
  • hing (asafoetida)
  • salt
  • pepper

Instructions

  1. Shred the potatoes coarsely. Press out excess water, place shredded potatoes in a cloth and “wring” them dry. Do not let the potatoes sit because they will turn brown.
  2. Heat oil in a 9 inch pan (nonstick works well). When hot (but not smoking), toss in less than 1 tablespoon ghee and a little hing and turmeric. Let them simmer for a moment and then add the potatoes. Spread the potatoes in the pan to make them flat like a pancake. Potatoes must cover the bottom but not too thick. Let them cook for a few minutes until a little browned then carefully turn over with a large spatula or two if needed.
  3. On one half of the potatoes spread ½ cup cheese (or to taste), 1oz. spinach and 2oz. tomatoes. Add as much chili as you like along with salt.
  4. Flip over the empty side to cover the filling and let cook a few minutes more until potatoes are tender and crispy and cheese is melted.
  5. Serve topped with sour cream or other sauces according to your taste.

 

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