ALOO QUESADILLAS
POTATO FILLING FOR QUESADILLAS
2 large potatoes, steamed, peeled and sliced 1/8”
Salt and Pepper to taste
1 T ketchup
1 c grated cheese
½ c finely chopped onion
Butter or oil for shallow frying
TO GROUND INTO A PASTE
1 c cilantro, cleaned and washed
10 green chilies
½” piece ginger
2 t lemon juice
1 T Dalia or raw peanuts or fresh coconut
½ c water
• Grind the green chutney into a fine paste. Keep it aside.
• Take one tortilla. Fold it in half. Spread 1 or 2 T cheese on the inside half making sure that there is more cheese around the edges. Arrange potato slices on top of the cheese. Spread 1 T of the green chutney on top. Sprinkle chopped onion and dab a little ketchup. Top with 1 T cheese, again making sure that there is more cheese around the edges. Fold to cover all the filling.
• Place the folded Tortilla in a toaster oven and toast to medium setting or until lightly brown.
• Or you can fry the tortilla by heating a non-stick skillet. Dab a little butter on the skillet. Place the tortilla carefully on to the skillet. Press gently. After one minute flip carefully and press gently the other side. Press gently on the edges. As soon as the cheese melts, the tortilla will hold together.
• Repeat with other tortilla shells.
• Serve hot with any kind of soup.
