Green Chile, Asadero and Potato Quesadillas
Ingredientes
- 1 pound russet potatoes (2-3 potatoes, depending on size)
- 1 1/2 tablespoons vegetable or corn oil
- 1 cup white onion, minced
- 1 teaspoon dried oregano
- 1/4 cup cilantro, minced
- 2 4-ounce cans diced mild green chiles, drained
- 12 flour tortillas (7-inch)
- 1 1/2 cups (6 ounces) asadero cheese
- 2 tablespoons butter, melted
Preparación
Boil potatoes in salted water until just tender, but still firm. Drain. Let sit until cool enough to peel. Peel and dice into 1/2-inch cubes.
Heat oven to 400°F. Heat oil in heavy, medium-sized skillet. Add potatoes, onion and oregano. Cook 7-8 minutes stirring frequently to prevent sticking. Stir in cilantro and chiles. Cook 2 minutes longer, until mixture is heated through. Salt and pepper to taste. You should have about 3 cups filling.
Place 1/4 cup of the potato mixture on half of a tortilla. Sprinkle with approximately 1 tablespoon cheese. Fold unfilled half of tortilla over the filled half, pressing edges to form a half circle. Arrange on lightly greased or nonstick baking sheet. Continue, using all tortillas. Brush tortilla tops with melted butter. Bake 6-8 minutes, or until tortilla browns and the cheese melts. Serve with your favorite sause.
Fuente: Wisconsin Cheese
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