Mashed Potato Quesadilla Recipes

MASHED POTATO QUESADILLAS

Mashed Potato Quesadillas image

Make and share this Mashed Potato Quesadillas recipe from Food.com.

Provided by angiemae3344

Categories Lunch/Snacks

Time 35m

Yield 4-6 quesadillas, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

flour tortilla
4 large potatoes
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1 tablespoon of chopped chives
1 cup shredded cheddar cheese
1/4 cup cooking vegetable oil

Steps:

Skin potatoes.
Boil Potatoes for 20 mins or until soft.
Drain Water
Mix Potatoes with beater.
Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix.
Put mashed potatoes on half of the tortilla shell and add shredded cheddar cheese on top of potatoes. Fold empty half on tortilla shell over the mashed potatoes.
Put vegetable oil or butter in frying pan or skillet and place quesadilla in pan. Let cook for about 30 seconds then flip and let other side cook for about 30 seconds. This will make the tortilla shell crispy and yummy!
If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan.
If you are really in a hurry you can substitute homemade mashed potatoes with BOB EVANS sour cream and chive mashed potatoes. I've made both ways and both are delicious!
I Make these for my niece all the time, and she loves them!

Nutrition Facts : Calories 577.8, Fat 32, SaturatedFat 13.2, Cholesterol 45.3, Sodium 708, Carbohydrate 66.4, Fiber 8.1, Sugar 3, Protein 9

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

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

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.

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

Ingredients

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

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