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Hands pulling apart crispy cheesy potato quesadillas with melted cheese and potato filling.

Crispy Potato Quesadillas

These crispy potato quesadillas are made with spiced mashed potatoes, melted cheese, and sriracha, then pan-fried until golden and crispy. This easy potato quesadilla recipe is a quick vegetarian meal that is comforting, crispy, and full of flavor.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 300 g potatoes diced
  • 4 tablespoon extra virgin olive oil
  • 1 onion finely chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 clove garlic minced
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 4 tortillas 20 cm
  • Chilli sauce Sriracha sauce
  • Parsley chopped
  • 100 g shredded cheese such as Monterey Jack or Cheddar 

Instructions

  • In a small saucepan, add 10.5 oz (300 g) diced potatoes and cover with water. Bring to a boil over medium-high heat and cook for 10–12 minutes, until the potatoes are fork-tender. Drain well, transfer to a bowl, and mash until smooth. 
  • Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 finely chopped onion, then season with 1 teaspoon salt and ½ teaspoon black pepper. Cook for 5–7 minutes, stirring occasionally, until the onion becomes soft and translucent. 
  • Add 1 minced garlic clove and cook for 1–2 minutes, until fragrant. 
  • Add the mashed potatoes to the skillet and cook for 2–3 minutes, stirring so they combine well with the onion mixture. 
  • Make a small space in the center of the skillet and add 1 tablespoon extra virgin olive oil, 1 teaspoon cumin powder, and 1 teaspoon paprika. Cook the spices in the oil for about 30 seconds to release their aroma. 
  • Stir everything together and cook for another 3–5 minutes, allowing the flavors to blend. Add 2 tablespoons chopped parsley, mix well, and cook for 1 more minute, then remove from the heat. 
  • Spread a thin layer of sriracha sauce (chilli sauce) over the tortilla (8 inches / 20 cm). Sprinkle about 1.75 oz (50 g) shredded cheese over the sauce, add a layer of the potato filling, then sprinkle a little more cheese on top. Fold the tortilla in half to form a quesadilla. Repeat with the remaining tortillas. 
  • Heat 1 tablespoon extra virgin olive oil in a skillet over medium heat. Cook each quesadilla for about 2 minutes per side, until the tortillas are golden brown and crispy and the cheese inside has melted. 
  • Transfer the quesadillas to a cutting board, slice into wedges, and serve warm while the tortillas are crisp and the filling is soft.

Notes

Mash While Hot: I like to mash the potatoes right after draining them because they turn smoother and mix more easily with the filling. 
Toast the Spices First: The filling gets deeper flavor when I let the cumin and paprika cook briefly in the oil before stirring everything together. 
Add Cheese on Both Sides: I find the quesadillas hold together better when the cheese goes under and over the potato filling. 
Cook Over Medium Heat: The tortillas crisp more evenly if I keep the heat steady and give the cheese time to melt properly. 

Nutrition

Calories: 391kcal | Carbohydrates: 32g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 25mg | Sodium: 973mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 507IU | Vitamin C: 17mg | Calcium: 245mg | Iron: 2mg