“In '1,000 Vegan Recipes' by Robin Robertson”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat the oil over medium heat.
  2. Add the onion; cover and cook until softened, about 5 minutes.
  3. Add the potatoes to the skillet and stir in the chipotle and salt and pepper to taste.
  4. Spread a layer of the potato mixture evenly over each of the tortillas and fold them in half.
  5. Arrange two of the quesadillas in a large nonstick skillet or griddle over medium heat and cook until lightly browned on both sides, turning once.
  6. Keep warm while you cook the remaining quesadillas.
  7. Cut the quesadillas into quarters and serve warm.

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