MEXICAN FRUGAL EASY RECIPES.

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked spinach

Mashed peas provide creaminess at a lower cost.

Roast the poblano peppers directly over the flame of a stove or on a hot comal until the skin is charred and blistered, making sure to turn them so they roast evenly.

Place the roasted peppers in a plastic bag or a covered container to steam and make it easier to peel. This will take a few minutes.

Once the peppers have steamed, remove them from the bag and peel off the charred skin under running water. Dice the peppers into small cubes and set aside.

Finely chop the onion and garlic.

In a large skillet, heat a little olive oil or vegetable oil over medium heat.

Add the chopped onion and garlic, and cook, stirring occasionally, until the onion is translucent and the garlic is fragrant, about 2-3 minutes.

Stir in the diced poblano peppers into the skillet with the onion and garlic, and cook for another minute to blend the flavors well.

While the onion, garlic, and poblano mixture is cooking, peel the potatoes and cut them into medium-sized pieces.

Boil the potatoes in a pot of salted water until tender when pierced with a fork, about 15-20 minutes.

Drain the cooked potatoes and place them in a large bowl.

Add the cooked onion, garlic, and poblano pepper mixture to the potatoes.

Using a potato masher or a fork, begin mashing the potatoes and mixing them with the onion, garlic, and poblano pepper mixture until you reach the desired consistency.

Season with salt and pepper to taste, and continue mixing until all ingredients are well incorporated.

Heat the corn tortillas on a griddle or skillet until they are warm and pliable.

Spread a layer of the mashed potato mixture onto one half of each tortilla.

Sprinkle some cheese over the mashed potatoes.

Fold the tortillas in half over the filling to create a half-moon shape.

Place the quesadillas on the skillet and cook until golden brown on both sides, flipping halfway through to ensure even cooking.

Serve the quesadillas hot, accompanied by lettuce, sour cream, and salsa on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary