Monday, April 21, 2008

Potato Cheese Quesadillas

These are a tasty little appetizer for your next fiesta that both kids and adults will love. The potato and cheese provide a salty, starchy and gooey base that is accented by the scallions and hot sauce.


INGREDIENTS
Makes 4 quesadillas, or 16 wedges
- 4 large wheat tortillas
- 3 medium yukon gold potatoes
- 3 scallions, finely chopped
- few dashes hot sauce
- 1/4 tsp salt
- dash of pepper
- 1 cup shredded vegan cheese

METHOD
1. Boil potatoes, skins on, in a small pot for about 15 mins, until tender but still firm. Drain water and set aside to cool.
2. Grate cooled potatoes, skins and all, into a bowl. Add in scallions, hot sauce, and salt and pepper and mix well.
3. Assemble the quesadillas: put 1/4 of the potato mixture on half of a tortilla. Top with 1/4 of the cheese. Fold tortilla in half. Repeat with remaining tortillas. Cook quesadillas in a dry skillet over medium heat, flipping once, until tortilla is golden brown and cheese is melted. Cut in 4 wedges and serve immediately.

10 comments:

VeggieGirl said...

mmm, potato & 'cheese' quesadillas - olé! :0)

Nasreen said...

What kind of vegan cheese do you use? It looks so melty!

vegan addict said...

mmmmm...quesadillas! i have to say, you have some very unique recipes on your page. the naan looks lovely. i make a lot of naan, but i've never tried grilling it (perhaps because i don't have a grill, but i think a cast iron grill pan may work too!).

Vegetation said...

Mmmm Yum, I'll have to try these on the kids. Anything with potato, bread and cheese is generally a winner.

VegNews Magazine said...

Who needs dessert when you've got vegan quesadillas?! I'd rather eat these than 100 cupcakes. Yum. May I interview you for VegNews Magazine (American veg lifestyle magazine)? if you're interested/willing, please email me at adandrea@vegnews.com. Thank you!

Sharon R said...

Have the tortillas and was looking for a recipe using a different filling than my usual and this is it. Gracias!

Vegan Dad said...

Nasreen,
I use the tofutti mozarella slices. In Canada they are trans fat free, and the are the only thing I can get in this town. I know mozarella is not Mexican, but they don't really taste like mozarella anyway. But, they do add a bit of salt, fat, and "gooey-ness" to the quesadilla If you have Vegam Gourmet monterey jack, finely grate it and use that instead.

Vegan Invasion! (Ashley Nicole) said...

Potato & Cheese Quesadillas - what a wonderful combination!!

They look mouthwatering; I can just picture them now on my plate with a side of guacamole, mmm.

Ricki said...

Just bought some corn tortillas for the first time. . . I think this would be a great way to break them in!

chow vegan said...

I love potatoes in Mexican food! We must be on the same wavelength, I just posted a potato enchiladas recipe. :-)