Crispy Cheezy Mashed Potato Quesadillas
These Crispy Potato Quesadillas are the ultimate comfort snack—creamy mashed potatoes mixed with caramelized onions and Parmesan cheese, sandwiched between golden, crispy tortillas with melty mozzarella and tangy sauces. This simple but flavor-packed recipe is perfect for breakfast, snack time, or a savory treat. Customize with your favorite sauces or extras like corn for even more flavor!
Equipment
- Saucepan (for boiling potatoes)
- Skillet or frying pan
- Mixing bowl
- Spatula
- Knife and cutting board
Ingredients
Mashed Potato Filling:
- 360g raw potatoes (about 2 medium)
- 140g onion, chopped
- 8g Parmesan cheese (or 1 tsp salt as substitute)
- Freshly ground black pepper, to taste
- 10g unsalted butter
- 1 tbsp cooking oil
- 2 pinches of salt
- 3g red chili powder (optional)
- 4g curry powder (optional)
- 2 tbsp water
Assembly:
- 10 small tortillas (6-inch/15 cm size)
- Shredded mozzarella cheese, as needed
- Tomato pizza sauce or ketchup
- Sriracha or hot sauce (optional)
- Cooking oil, for pan-frying
Instructions
Step 1: Boil & Mash the Potatoes
- Peel and boil the potatoes in salted water until fork-tender.
- Drain, mash finely, and set aside to cool slightly.
Step 2: Prepare the Onion Stir-Fry
- Heat butter and oil in a skillet over low heat.
- Add chopped onion and a pinch of salt. Sauté until translucent.
- Stir in chili powder and curry powder (if using) and add 2 tbsp water to keep the spices from burning.
- Cook briefly, then remove from heat and mix into the mashed potatoes along with Parmesan cheese and black pepper.
Step 3: Assemble the Quesadillas
- Lay out a tortilla. Spread a thin layer of tomato pizza sauce on one side.
- Sprinkle a layer of mozzarella cheese over half the tortilla.
- Add about 2 tablespoons of mashed potato mixture on top.
- Drizzle with a little Sriracha or hot sauce, if desired.
- Top the filling with more mozzarella, then fold the tortilla in half to close. Press gently to seal the edges.
Step 4: Cook Until Crispy
- Heat a nonstick pan over low to medium heat. Add a light coating of oil.
- Cook the folded quesadillas for 2–3 minutes per side, or until golden and crispy. Add a bit more oil when flipping for maximum crunch.
- Remove from pan and let rest briefly before slicing or serving whole.
Notes
💡 Tips for the Best Crispy Potato Quesadillas
✔ Use starchy potatoes (like Russets) for a creamy, fluffy mash.
✔ Pan-fry on low to medium heat for even crisping without burning.
✔ No Parmesan? Swap with salt or your favorite shredded cheese.
✔ Add-ins welcome! Try corn, jalapeños, or sautéed mushrooms in the mash.
✔ Serve with dipping sauces like sour cream, salsa, or guacamole for variety.