Potato Cheddar Quesadilla
Turn comfort food up a notch with this irresistibly cheesy Potato Cheddar Quesadilla, a fusion of creamy mashed potatoes and golden, crispy tortillas. Perfectly seasoned with smoked paprika, black pepper, and a touch of butter, this recipe combines fluffy Russet potatoes with melted sharp cheddar for a filling that’s indulgently savory and satisfying. Each quesadilla is pan-grilled to perfection, offering a delightful crunch that complements the pillowy interior. Ready in just 30 minutes, this versatile dish is ideal for a quick dinner, snack, or party appetizer. Serve it up with tangy sour cream and a sprinkle of fresh cilantro for a vibrant finish that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1 cup Sharp cheddar cheese, shredded
- 2 tablespoons Butter
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Smoked paprika
- 4 large Flour tortillas
- 1 tablespoon Olive oil or butter
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Peel and dice the potatoes into small chunks for faster cooking. Place them in a medium saucepan, cover with water, and add a pinch of salt.
Bring the water to a boil and cook the potatoes until fork-tender, about 10-12 minutes.
Drain the potatoes and return them to the saucepan. Add butter, milk, salt, black pepper, and smoked paprika.
Mash the potatoes until smooth and creamy. Stir in the shredded cheddar cheese until fully melted and combined.
Lay one tortilla flat on a clean surface. Spread about 1/4 of the potato-cheddar mixture evenly over half of the tortilla. Fold the tortilla in half to create a semicircle. Repeat with the remaining tortillas and filling.
Heat a large skillet over medium heat. Add a small amount of olive oil or butter and swirl to coat the pan.
Place one folded quesadilla in the skillet and cook for 2-3 minutes per side, or until golden brown and crispy. Repeat with the remaining quesadillas.
Slice each quesadilla into wedges and serve warm with sour cream and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4425 mg | 192% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.7 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1336 mg | 103% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2354 mg | 50% | |
*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.
