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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 275 degrees. | 2. brush 2 x large baking sheets with oil. | 3. Dice the potatoes into small cubes and simmer in boiling water until soft. | 4. Meanwhile saute chile and garlic in a little olive oil until aromatic and softened. | 5. Crumble the feta cheese into a bowl and add the cooked potatoes, add the garlic/chile mix, sliced red pepper, coriander and add seasoning to taste. | 6. Then gentley whisk the eggs and add to the mixture. | 7. In a saucepan cook the mixture until the eggs are set stirring at regular intervals. | 8. Dip each tortilla briefly in simmering water to soften and then spoon a tablespoon of the mixture on one half of the tortilla and fold the other half overpressing down to seal (it should seal on it's own beause you have moistened it.). | 9. Then brush with a little oil and put on the baking sheet. | 10. Repeat until all mixture/tortillas are used. | 11. Put then in the oven and bake for 12-15 mins until the quesadillas are golden and crispy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour tortilla	8			-	-	-	-
egg	6			429.0	2.16	37.68	28.53
red pepper	1			1.25	0.2753	0.0584	0.0138
greek feta cheese	1	package		-	-	-	-
potato	2			-	-	-	-
green chili pepper	1	teaspoon	chopped	1.25	0.2956	0.0625	0.0062
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
salt pepper				-	-	-	-
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.