Chef Marie Oser
4 medium Yukon Gold Potatoes or Dutch Yellow™ Potatoes peeled and cut into 1/4 slices
1 1/2 teaspoons Olive Oil
1/4 teaspoon Crushed Red Pepper
4 cloves Organic Garlic minced
1 medium Organic Yellow Onion chopped
1 cup Soy Milk (1% Fat)
1/2 cup Yeast
2 teaspoon Bragg Aminos
2 tablespoons Lemon Juice (use Lime Juice)
1 teaspoon Dried Cilantro
1 teaspoon Dried Marjoram
2 Fire Roasted Chiles (use one red and one green) chopped (about 1/2 cup)
10 Flour Tortillas non hydrogenated
Preheat oven to 375 degrees and spray 2 baking pans with olive oil.
Cook potatoes in boiling, salted water for 20 minutes, or until tender. Set aside.
In a 10 inch frying pan, heat oil and crushed pepper over medium high heat for 1 minutes. Add garlic, onion, and chopped chiles and cook for 3 minutes. Using a slotted spoon, remove potatoes from pan, and add to the frying pan. Discard water. Cook mixture, stirring frequently, 3 minutes.
Place soymilk in a medium, glass liquid measuring cup, Add yeast, stir to blend, add Bragg Aminos. Add to the pan along with lime juice and cilantro.
Place a tortilla on prepared pan. Spread filling to within 1 inch of the edge. Top with a second tortilla. Repeat until 5 quesadillas are completed.
Lightly spray top tortilla with olive oil and bake for 10 minutes on each side. Turn, using a flat spatula. Cut each quesadilla into quarters, and serve with additional Fire Roasted Chiles on the side.
Melissa's Whole Fire Roasted Red and Green Chiles are fat free, mild and really delicious. Even better the next day, reheat quesadillas under the broiler for a few minutes.