Yield
4 servings (serving size: 1 quesadilla)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.

Step 3

Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.

Ratings & Reviews

great fusion

brushjl
June 23, 2016
looks like cooking light was way ahead of the fusion trend in 1998 when it blended mexican and indian cuisine with this dish.  it was delicious and is a great appetizer. 

logrita's Review

logrita
April 22, 2013
So easy and so flavorful! I use instant mashed potatoes when I am in a hurry. I soak the frozen peas in hot water for 5 minutes before adding them to the mix.