A twist on a Mexican classic, delicious and healthy.
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 4 quesadillas approx 2 serves or 4 for a snack.
Ingredients 1/2 red capsicum
1 medium desiree potato (about 125 grams)
2 tbsp olive oil
1/3 medium red onion, thinly sliced
1 rasher of bacon, diced
4 x 20cm flour tortillas
salt and pepper
1 cup spinach leaves
1/2 cup grated tasty cheese
Preheat an oven to 200 degrees. Line oven tray with baking paper.
Remove seeds and pith from the capsicum and place skin side up on the lined oven tray, lightly spray with oil.
Roast for around 20 minutes or until the skin has blistered and started to brown.
Remove from oven and place in a plastic bag, allowing it to cool. Remove the skin and cut into thin slices.
Cut potato into 0.5 cm thick slices.
Bring a pot of water to the boil, place the potato slices in a steamer on top, cover and cook for approximately 10 minutes or until tender.
Heat 1 tbsp of olive oil in a frying pan and saute the onion and bacon until the onion is soft starting to brown, and the bacon is cooked.
Place 1 tortilla on a chopping board and place a quarter of the potato onto one half of the tortilla leaving a small space around the edge.
Spoon a quarter of the fried onion and bacon on top of the potato and season with salt and pepper.
Top with a quarter of the sliced roasted capsicum, spinach and a quarter of the grated cheese.
Brush the curved edge of the tortilla with water and fold the unfilled side over. Press firmly around the edges.
Repeat the process for the remaining tortillas.
Heat the remaining tbsp of oil in a clean frying pan.
Place the filled tortillas in the pan (this may take a few goes depending on size of pan) and cook over a medium heat for approximately 3-4 minutes or until browned underneath.
Turn carefully and cook the second side for 3-4 minutes until the cheese has melted and the base is brown.
Remove cooked quesadillas from the pan and cut into triangles. Serve warm.