Grilled Potato and Tomato Quesadillas with Cilantro-Lime Rice
Tender grilled potatoes, fresh tomatoes, and melted cheese come together in these Mexican-inspired quesadillas, served with a flavorful cilantro-lime rice.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
Ingredients
- 2lbsRusset potatoes, peeled and diced into 1/2-inch cubes
- 2tbspsOlive oil
- 1/4cupAll-purpose flour
- 4Roma tomatoes, diced
- 1cupLong grain white rice
- 2tbspsLime juice
- 1/4cupFresh cilantro, chopped
- 2cupsShredded cheddar cheese
- 8cupFlour tortillas
Step-by-Step
- 1
Preheat a grill or grill pan to medium-high heat. Toss the diced potatoes with 1 tablespoon of olive oil and season with salt and pepper. Grill the potatoes for 15-20 minutes, stirring occasionally, until tender and lightly charred.
20mmedium-high heat - 2
In a small saucepan, combine the rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until the rice is tender and the liquid is absorbed.
20m - 3
Remove the rice from heat and fluff with a fork. Stir in the lime juice and chopped cilantro. Season with salt and pepper to taste.
5m - 4
In a small bowl, mix the diced tomatoes with the remaining 1 tablespoon of olive oil. Season with salt and pepper.
5m - 5
Lay the flour tortillas on a flat surface. Divide the grilled potatoes and shredded cheese evenly among the tortillas, placing them on one half of each tortilla. Fold the other half of the tortilla over the filling to create a half-moon shape.
10m - 6
Heat a large skillet or griddle over medium heat. Cook the quesadillas in batches for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
10mmedium heat - 7
Serve the grilled potato and tomato quesadillas warm, with the cilantro-lime rice on the side.
5m