Papas Quesadilla
Get ready to elevate your quesadilla game with this Papas Quesadilla recipe, a delightful twist on a classic favorite! Creamy, buttery mashed russet potatoes seasoned with aromatic cumin, garlic powder, and a hint of black pepper are layered with melty shredded cheese inside golden, crispy flour tortillas. This comforting and satisfying dish is quick and easy to prepare, making it perfect for weeknight dinners or snack-time indulgence. Garnish with fresh cilantro for a burst of flavor, and pair with tangy sour cream and zesty salsa for the ultimate dipping experience. With just 20 minutes of prep and minimal ingredients, this irresistible potato quesadilla is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 pieces Large russet potatoes
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1.5 cups Shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 pieces Flour tortillas (8-10 inch)
- 2 tablespoons Vegetable oil or butter (for cooking)
- 2 tablespoons Chopped fresh cilantro (optional)
- 0.5 cup Sour cream (for serving, optional)
- 0.5 cup Salsa (for serving, optional)
Instructions
Peel the potatoes and chop them into evenly sized chunks.
Place the potato chunks in a pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce the heat to medium and cook the potatoes until they are fork-tender, about 10-12 minutes.
Drain the potatoes and return them to the pot. Add the butter, salt, pepper, cumin, and garlic powder. Mash the potatoes until smooth and well-seasoned. Set aside.
Place a large skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Spread about 1/4 of the seasoned mashed potatoes onto one half of a tortilla. Sprinkle 1/4 of the shredded cheese and a little cilantro (if using) over the potatoes.
Fold the tortilla in half to create a semi-circle, pressing down lightly.
Place the folded tortilla onto the skillet and cook for 2-3 minutes on one side, until golden brown and crispy. Flip and cook the other side for another 2-3 minutes.
Remove the quesadilla from the skillet and repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve warm with sour cream and salsa, if desired.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 18.0 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1617 mg | 124% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3607 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
