Potato Cheddar Quesadilla Recipes

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POTATO & CHEDDAR QUESADILLA



Potato & Cheddar Quesadilla image

Here's my favorite way to use up left-over mashed potatoes. If your mashed potatoes are flavored with garlic, onions, etc. it's all the better. Measurements are approximate since I usually throw this together to use up leftovers in the fridge. If my potatoes are plain, I have been known to add a little chicken bouillon to give them more flavor. Serving size may vary- my two year-old DD and I share one of these for lunch. This definitely is not a "diet" meal, but, it's delicious!

Provided by AmyMCGS

Categories     Lunch/Snacks

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 8

2 large burrito-size flour tortillas
1 tablespoon olive oil
2/3 cup shredded cheddar cheese
2/3-1 cup prepared mashed potatoes
2 tablespoons chopped green onions or 2 tablespoons dried onion flakes
1 tablespoon red & black pepper
1/2 cup hot salsa, for dipping
sour cream or other cooked vegetables

Steps:

  • Place a skillet over medium-high heat.
  • Put a small amount of olive oil in a large preheated skillet.
  • Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
  • Top with shredded cheddar, spices, and any other optional ingredients that you are using.
  • Top with the other tortilla and cover the pan.
  • When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
  • Slice into wedges, and serve with salsa or sour cream for dipping.

Nutrition Facts : Calories 1036.4, Fat 50.6, SaturatedFat 21, Cholesterol 81.9, Sodium 2560.9, Carbohydrate 111.8, Fiber 10.6, Sugar 10.1, Protein 36

CARAMELIZED ONION & ROASTED POTATO QUESADILLA WITH SMOKY SOU



Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou image

Make and share this Caramelized Onion & Roasted Potato Quesadilla With Smoky Sou recipe from Food.com.

Provided by Melanie B.

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

8 medium flour tortillas
3/4 cup red onion, cut in half and thinly sliced
1/4 lb monterey jack cheese, grated
8 -10 small red potatoes, washed
6 tablespoons olive oil
1 garlic clove
1 tablespoon rice wine vinegar
2 teaspoons thyme, leaves removed from stems
salt
pepper
1/4 cup sour cream
1 tablespoon cilantro, fresh chopped
2 teaspoons adobo sauce, from canned chipotles in adobo sauce
honey, just a drop
salt
pepper

Steps:

  • Toss Potatoes in 1 TBS Olive Oil and Thyme. Season with some salt and pepper. Roast in a 375 degree oven for about 30-40 minutes, or until potatoes are tender. Remove from oven and slice into flat pieces when cooled.
  • In a large saute pan, heat 1 TBS oil over medium heat-high heat. Add onions and season with salt and pepper. Cook until they caramelize, about 8-10 minutes, stirring often. Add the garlic and vinegar. Cook for about 1 more minute. Remove from heat.
  • Mix together the sour cream sauce ingredients.
  • Make 4 Quesadillas by layering the cheese, onions, and potatoes on 4 tortillas. Top with the remaining 4 tortillas. Press.
  • Heat remaining 1 TBS oil in a non-stick skillet to medium high. Carefully cook each quesadilla for about 1-2 minutes on each side. You will know it is done when the cheese is oozing out and the tortilla is browned and crisp on the outside. Repeat the process, 1 TBS of oil per quesadilla.
  • Serve with the sour cream sauce.

Nutrition Facts : Calories 861.7, Fat 39.5, SaturatedFat 11.9, Cholesterol 31.6, Sodium 767.1, Carbohydrate 105.5, Fiber 9.1, Sugar 6.6, Protein 21.8

POTATO QUESADILLAS



Potato Quesadillas image

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

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

SWEET POTATO-BLACK BEAN QUESADILLAS



Sweet Potato-Black Bean Quesadillas image

A classic vegetarian pairing. Black beans, seasoned and roasted sweet potatoes, and melty cheese. What could be wrong with that?

Provided by Jonathan Charbz

Categories     Quesadillas

Time 50m

Yield 4

Number Of Ingredients 15

5 cups 1/2-inch cubed, peeled sweet potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
sea salt and freshly cracked black pepper to taste
4 (12 inch) flour tortillas
2 cups shredded old Cheddar cheese
1 (19 ounce) can black beans, rinsed and drained
½ cup salsa
2 cups shredded Monterey Jack cheese
¼ cup sour cream, for topping
¼ cup chopped fresh cilantro for garnish

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cubed sweet potatoes, olive oil, chili powder, cumin, oregano, garlic powder, onion powder, and a generous amount of salt and cracked pepper in a bowl. Spread cubes out in a single layer on a baking sheet.
  • Bake in the preheated oven for 12 minutes, stir, flip, and return to the oven to bake until tender, 10 to 12 more minutes. Taste and season with additional salt if required.
  • Lay out one tortilla on a flat surface and place 1/2 cup Cheddar on one half of the tortilla. Top with a few scoops of roasted sweet potatoes and a generous scoop of black beans. Spoon over 2 tablespoons salsa and top with 1/2 cup Monterey Jack cheese. Fold tortilla over the filling and gently press it down.
  • Heat a large skillet over medium heat.
  • Place quesadilla onto hot skillet without any oil and cook until golden brown, about 2 minutes. Carefully flip quesadilla and continue cooking for 2 more minutes. Repeat with remaining ingredients until all 4 quesadillas are fried up.
  • Slice them in half and serve each quesadilla with a couple dollops of sour cream, fresh cilantro, and additional salsa if desired.

Nutrition Facts : Calories 1179.4 calories, Carbohydrate 121.5 g, Cholesterol 115.9 mg, Fat 55.5 g, Fiber 19.1 g, Protein 49.7 g, SaturatedFat 27.9 g, Sodium 2218.6 mg, Sugar 11.2 g

ROASTED VEGGIE QUESADILLAS



Roasted Veggie Quesadillas image

I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. -Kathy Carlan, Canton, Georgia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 medium red potatoes, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium sweet red pepper, sliced
1 small onion, chopped
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1 cup shredded reduced-fat cheddar cheese
8 whole wheat tortillas (8 inches)

Steps:

  • In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.

Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 479mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

MASHED POTATO QUESADILLA



Mashed Potato Quesadilla image

I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!

Provided by MrsB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 31m

Yield 4

Number Of Ingredients 8

2 cups mashed potatoes
6 slices cooked bacon, crumbled
¼ cup sliced green onions
8 flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons softened butter
1 cup salsa
¼ cup sour cream

Steps:

  • Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
  • Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Nutrition Facts : Calories 766.1 calories, Carbohydrate 78 g, Cholesterol 92.5 mg, Fat 39 g, Fiber 6 g, Protein 26.2 g, SaturatedFat 21.4 g, Sodium 1590.2 mg, Sugar 4 g

BEEF AND POTATO QUESADILLAS



Beef and Potato Quesadillas image

Enjoy these cheesy potato and beef quesadillas made using Betty Crocker® Ultimate Cheddar mashed potatoes-a perfect Mexican-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

1/2 lb lean (at least 80%) ground beef
3 tablespoons finely chopped onion
1 clove garlic, minced
1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes
1 pouch Cheese Sauce (from potatoes box)
1 cup water
1/2 cup milk
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
1 tablespoon vegetable oil
8 slices pepper Jack cheese (3/4 oz each)
Old El Paso™ Thick 'n Chunky salsa, sour cream and chopped fresh cilantro, if desired

Steps:

  • In 10-inch skillet, cook and stir beef over medium-high heat about 5 minutes or until thoroughly cooked; drain. Add onion and garlic; cook 1 minute or until onion is soft.
  • Make potatoes as directed on box omitting butter and using 1 cup water, 1/2 cup milk and the 1 pouch Cheese Sauce. In medium bowl, mix potatoes and ground beef mixture.
  • Heat sandwich/panini grill press to medium heat. Brush tortillas with oil. Place about 3 tablespoons potato mixture on half of each tortilla; top with 1 slice of cheese. Fold tortillas over filling.
  • When grill press is heated, place tortillas on grill. Close grill; cook 1 to 2 minutes or until cheese is melted and filling is hot. Serve quesadillas with salsa, sour cream and cilantro.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Quesadilla, Sodium 650 mg, Sugar 2 g, TransFat 1 1/2 g

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