Poblano and Rosemary Potato Quesadillas from the April 2001 issue of Chili Pepper Magazine A Special Recipe by Your Host Art Guyer

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Back to Picture	* Exported from MasterCook * Poblano and Rosemary Potato Quesadillas Recipe By :Chile Pepper Magazine, April 2001 Serving Size : 6 Preparation Time :0:25 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons feta cheese, drained and crumbled 4 tablespoons mozzarella cheese, part skim milk, grated 1/2 teaspoon olive oil 1 onion, diced 1 potato, peeled and diced 1 tablespoon fresh rosemary 1 poblano pepper, seeded and toasted 1/2 zucchini, cubed 2 cloves fresh garlic, minced 1 scallion, sliced 1 teaspoon fresh oregano, chopped 6 10 inch flour tortillas, heated 1 cup your favorite salsa 2 tablespoons fresh cilantro, coarsely chopped 1. In a medium-sized bowl, mix the cheeses together and set aside, covered, in the refrigerator until ready to use. 2. In a hot sauté pan over medium hear, sauté in 1/2 teaspoon of olive oil, the onion and the next 4 ingredients for 3 minutes, stirring. Fold in the herbs. Set aside. 3. Place the tortillas in a hot dry sauté pan over medium heat or on a hot grill and spoon 2 tablespoons of the veggie saute and 2 tablespoons of the mixed cheeses on to each tortilla. 4. Fold the tortillas in half and toast each side for 1-2 minutes until the cheese starts to melt. 5. Cut each tortilla in thirds and arrange on a serving plate garnished with Ancho Chile Salsa and the cilantro. Serve warm. Makes 18 Quesadillas - - - - - - - - - - - - - - - - - - - Per serving: 4 Calories (kcal); trace Total Fat; (92% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Chile Pepper Magazine says: These quesadillas are easy to make and are gone almost as fast as they are made. Quesadillas are folded corn or flour tortillas filled with cheese and whatever sounds good, toasted to melt the cheese and served. This recipe gives you a great peppy first course appetizer or a nice luncheon for six. Add a chile chipotle or toasted chile del arbol or two. This adds a wonderful smoky flavor but take care as this chile packs a delicious wallop! Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net

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