Potato Quesadillas

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. —Marina Castle-Kelley, Canyon Country, California

Ingredients

  • 1 cup mashed potatoes (without added milk and butter)
  • 1 cup tomatillo salsa, divided
  • 1/4 cup thinly sliced green onions
  • 2 flour tortillas (10 inches)
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter, softened
  • 1/2 cup sour cream

Directions

  1. In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and the green onions. Top half of each tortilla with half the potato mixture; sprinkle each with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas.
  2. In a large cast-iron skillet or griddle, cook each quesadilla over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut each into 4 wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Nutrition Facts

2 wedges: 394 calories, 24g fat (14g saturated fat), 64mg cholesterol, 877mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 11g protein.

I made potato-filled rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. —Marina Castle-Kelley, Canyon Country, California
Recipe Creator
Community Cook

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