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Cheesy Potato Quesadilla Recipe

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4 from 3 reviews

This Cheesy Potato Quesadilla recipe combines the comforting flavors of spiced mashed potatoes with gooey mozzarella cheese, all wrapped in a crispy mini tortilla or roti. Perfect as a snack or light meal, these quesadillas are easy to prepare and deliver a delightful fusion of Indian spices and Mexican-inspired cooking.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Snack
  • Method: Frying
  • Cuisine: Fusion (Indian-Mexican)
  • Diet: Vegetarian

Ingredients

Wrap & Cheese

  • 8 mini wraps (or leftover roti)
  • Mozzarella Cheese as needed
  • 1 tbsp butter
  • Oil as needed for cooking

Potato Filling

  • 1 Onion, chopped
  • 2 Potatoes, washed, peeled, roughly cut
  • 1/4 tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Garam masala
  • 1 tbsp Sambar powder
  • Salt to taste
  • 1 tsp crushed black pepper
  • 3 tbsp chilli sauce
  • 2 tbsp water (for mixing spices)
  • Fresh coriander leaves (for garnish, optional)

Instructions

  1. Prepare Potatoes: Wash, peel, and roughly cut the potatoes. Cook them in an open pot until soft, then mash thoroughly. Adapt your preferred cooking method if desired.
  2. Gather Ingredients: Have all ingredients ready for quick assembly.
  3. Sauté Onions: Heat a pan with 1 tablespoon butter. Add chopped onions and sauté on medium heat until soft and translucent.
  4. Add Spices: Stir in turmeric, chilli powder, coriander powder, garam masala, sambar powder, salt, and crushed black pepper. Add approximately 2 tablespoons of water to prevent the spices from burning and to aid even mixing. Cook for a minute while stirring.
  5. Mix Filling: Combine the spiced onion mixture with the mashed potatoes. Add fresh coriander leaves if using, and mix everything well to incorporate the flavors.
  6. Prepare Wrap: Take one wrap and spread a thin layer of chilli sauce, leaving some space around the edges.
  7. Add Cheese and Filling: Spread a thin layer of mozzarella cheese on half of the wrap. Over the cheese, add 2-3 tablespoons of the potato filling and level evenly. Sprinkle another layer of cheese on top of the filling.
  8. Fold Wrap: Fold the wrap in half to cover the filling and press gently to seal.
  9. Heat Pan: Heat a skillet or griddle on medium flame. Drizzle a little oil to coat the surface.
  10. Cook Quesadilla: Place the folded quesadilla on the pan. Depending on pan size, you can cook more than one at a time. Cook on medium flame for a crisp, golden finish—avoid low flame to prevent cheese oozing and avoid high flame to ensure even crisping.
  11. Flip and Cook Other Side: Flip the quesadilla carefully and drizzle oil if needed. Cook until the other side is also golden and crisp.
  12. Serve: Once both sides are evenly cooked and crispy, remove from heat and serve hot.

Notes

  • You can substitute mini wraps with leftover roti for a traditional touch.
  • Adjust the quantity of chilli powder and sauce to suit your spice preference.
  • Ensure medium flame cooking for crispy quesadillas without cheese leakage.
  • Add fresh coriander leaves for added aroma and freshness.
  • Optionally, add other vegetables like peas or carrots to the potato filling for extra nutrition.

Find it online: https://cheftinaskitchen.com/cheesy-potato-quesadilla-recipe/