Potato Quesadillas

20 mins
  • 3 medium yellow potatoes, skin on, 3cm diced
  • 3 tbsp olive oil
  • 1 red onion roughly chopped
  • 2 cloves crushed garlic
  • 1 red chill, chopped
  • 2 tbsp Mexican seasoning (see recipe)
  • 2 tbsp taco sauce
  • 2 cups grated cheese
  • 4 large flour tortilla wraps (store bought)

DIY Mexican seasoning:

  • 1 tsp ground cumin seeds
  • 1 tsp ground coriander seeds
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp ground mild chill
  • Pinch sea salt
  • Slowly sauté oil, onion and potato covered for 12 to 15 minutes or until just cooked.
  • Add mexican seasoning, sauté for another 3 minutes, remove from heat and into a mixing bowl.
  • Stir through taco sauce and cheese.
  • Toast tortilla for 30 seconds in a sandwich toaster, place 1/2 cup of potato mixture in the bottom 1/3 of the tortilla, roll up like a spring roll then grill seam side down until golden. Turn and toast the remaining side until golden.
  • Serve with light sour cream.
Leave the skin on. It is healthier and tastes great!

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