Potatoes and Green Chiles with Asadero Cheese
Flavorful quesadillas filled with a mixture of sautéed potatoes and onion, fresh cilantro, mild green chiles and cheese.
1 pound russet potatoes (2 to 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 (7-inch) flour tortillas
1 1/2 cups (6 ounces) Wisconsin Asadero, Monterey Jack or Muenster Cheese
2 tablespoons butter, melted
Salsa for accompaniment
- 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.
- Preheat oven to 400°F (205°C).
- Heat oil in heavy, medium-sized skillet. Add potatoes, onion and oregano. Cook 7 to 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 to 8 minutes, or until tortilla browns and the cheese melts.
- Serve with your favorite salsa.
Makes 12 quesadillas.
- You may replace the Asadero with any of these Wisconsin cheeses: Wisconsin Monterey Jack, Queso Oaxaca, Queso Quesadilla, Muenster or Fontina.
- Add cooked crumbled ground beef, pork or chorizo to potato mixture.
- For spicier quesadilla, use 1 can mild and 1 can hot green chiles.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.