10 baby Peruvian native purple potatoes, cut in fourths
Salt and pepper
¼ cup olive oil
1 tomato, peeled, seeded and diced
¼ yellow onion, diced
½ avocado, diced
1 lime
¼ pound Panela Cacique cheese, cut in slices
6 corn tortillas
Instructions
Preheat the oven to 450ᵒ F.
Put the broccoli, onions, mushroom and potatoes in a baking pan. Add salt, pepper and olive oil, and stir well. Roast for 25 minutes or until the veggies are tender.
In a small bowl combine tomatoes, diced onions and avocado. Add salt and pepper and the lemon juice. Stir and keep refrigerated.
Heat a saucepan over medium heat and warm the tortillas on both sides. Place some Panela cheese slices on half of each tortilla and warm for a few seconds.
Cover the cheese with roasted broccoli, onions and mushrooms. Fold the tortillas and cook for a few extra minutes until lightly golden.
Serve with the avocado chalaquita, the roasted potatoes, and an icy cold beer.
Recipe by PERU DELIGHTS at https://perudelights.com/roasted-vegetable-quesadillas/