Potato & Cheddar Quesadilla

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Prep:

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!

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Ingredients [?]

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  • add   2 tablespoons diced onions or chopped green onions or dried onion flakes
  • add   1/2 cup hot salsa
  • add   canned jalapeno slices or leftover meat (cooked chicken works well) or sour cream or other cooked vegetables
  • add   1 tablespoon red & black pepper
  • add   2/3 cup shredded cheddar cheese
  • add   2/3-1 cup prepared mashed potatoes
  • add   2 large burrito-size flour tortillas
  • add   1 tablespoon olive oil

Instructions

  1. Place a skillet over medium-high heat.
  2. Put a small amount of olive oil in a large preheated skillet.
  3. Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
  4. Top with shredded cheddar, spices, and any other optional ingredients that you are using.
  5. Top with the other tortilla and cover the pan.
  6. 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).
  7. Slice into wedges, and serve with salsa or sour cream for dipping.