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Potato Quesadillas

3 reviews
Total Time
Prep: 20 min. Cook: 15 min.
Margaret Knoebel

By Taste Of Home Editorial Team

Recipe by Marina Castle Kelley, Canyon Country, California

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Aug. 22, 2023

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

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Potato Quesadillas Tips

What else can you put in potato quesadillas?

While these potato quesadillas already have lots of flavor from the salsa verde and green onions, you can experiment with adding bacon bits, chopped pickled jalapenos, or some garlic powder—or all of the above! You could also try swapping out the cheddar cheese for a smoky Gouda.

What can you serve with potato quesadillas?

If you want something to round out these potato quesadillas, try serving them with your favorite baked beans or green veggie like steamed broccoli. Otherwise, if you want something beyond sour cream and salsa verde for dipping, you could whip up a chipotle mayo.

How should you store potato quesadillas?

If you have leftovers of your potato quesadillas, store them in an airtight container in the fridge, where they should last for a few days. When you're hungry again, slide them back into the oven until heated through, or try using your air fryer if you prefer the tortillas to be a little more crispy.

—Lauren Pahmeier, Taste of Home Associate Editor
Test Kitchen Approved

Potato Quesadillas

3 reviews
Prep Time 20 min
Cook Time 15 min
Yield 4 servings

Ingredients

  • 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
Text Ingredients

Directions

  1. In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and the green onion. Top half of each tortilla with half the potato mixture; sprinkle each with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas.
  2. 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 each into 4 wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Nutrition Facts

2 wedges: 394 calories, 24g fat (14g saturated fat), 64mg cholesterol, 877mg sodium, 32g carbohydrate (5g sugars, 5g fiber), 11g protein.

Tester
Margaret Knoebel
Margaret is a culinary assistant at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of America...
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Margaret Knoebel
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