Pierogi Quesadilla
Discover the ultimate fusion comfort food with this Pierogi Quesadilla recipe, a delightful mash-up of traditional Eastern European flavors and Tex-Mex flair. Creamy mashed potatoes, caramelized onions, and sharp cheddar cheese are tucked between golden, crispy flour tortillas for a dish that’s both unique and irresistibly satisfying. With a prep time of just 15 minutes, you’ll have this indulgent treat on the table in under 45 minutes. Perfectly paired with tangy sour cream and optional scallion garnish, this recipe combines the hearty essence of pierogi with the ease and portability of a quesadilla—a truly innovative twist that’s perfect for weeknight dinners or casual celebrations.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 large Russet potato
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion
- 1 cup Shredded sharp cheddar cheese
- 0.5 cup Sour cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 teaspoons Vegetable oil
- 2 tablespoons Chopped scallions (optional)
Instructions
Peel and dice the russet potato into 1-inch cubes. Place them in a medium pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook until tender, about 12-15 minutes.
While the potatoes cook, peel and thinly slice the yellow onion.
In a skillet, melt 1 tablespoon of butter over medium heat. Add the onions and cook, stirring occasionally, until they are caramelized and golden, about 12 minutes. Remove from heat and set aside.
Drain the cooked potatoes and mash them in a bowl with 1 tablespoon of butter, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper until smooth. Stir in the caramelized onions and mix well.
Heat a large nonstick skillet over medium heat and lightly grease it with 1 teaspoon of vegetable oil.
Place one flour tortilla in the pan. Spread half of the mashed potato mixture evenly over the tortilla, leaving a small border around the edge. Sprinkle 0.5 cup of shredded cheddar cheese over the potato mixture.
Top with a second tortilla and gently press down. Cook for 3-4 minutes, or until the bottom tortilla is golden and crispy. Carefully flip the quesadilla using a wide spatula and cook for another 3-4 minutes on the other side.
Remove the quesadilla from the pan and repeat the process with the remaining tortillas, potato mixture, and cheese.
Cut each quesadilla into quarters and serve warm with sour cream on the side. Garnish with chopped scallions, if desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 15.0 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1299 mg | 100% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1900 mg | 40% | |
*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.
