Mashed Potato Quesadilla

Mashed Potato Quesadilla

63
MrsB 1

"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!"

Ingredients 31 m {{adjustedServings}} servings 815 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 815 kcal
  • 41%
  • Fat:
  • 42.8 g
  • 66%
  • Carbs:
  • 78.1g
  • 25%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1798 mg
  • 72%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
Tips & Tricks
Roasted Garlic Mashed Potatoes

The sweet flavor of roasted garlic makes these mashed potatoes to savor.

Slow Cooker Mashed Potatoes

See how to make creamy mashed potatoes in the Crockpot.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 63

  1. 87 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
B_32
7/12/2008

OMG - these are SO good! I am on Weight Watchers, and it is not that hard to pare it down in calories and fat. I followed the recipe exact except for using the smaller, lower fat tortillas and just sprinkling the cheese on each one. I used bacon pieces and they are only 35 calories per tbsp. I don't make my mashed potatoes that fattening so that helps also. I served with tomato soup so that you don't have to keep eating them to get satisfied (kind of like eating tomato soup and grilled cheese). To cook, I used my Cusinart Griddler with the flat plates on 400 degrees, so it only took 2 minutes to cook total (because I didn't have to flip). With my own tortilla I used butter flavored spray rather than real butter, and I also didn't add any cheese to mine. It still tasted really good and definitely reminicent of perogies. Tips: you will be tempted to pile on the potatoes, but use a little restraint - the potatoes will seep out if using a grill press like I did. It doesn't affect the taste, just looks a little messy and may run over onto your griddle. Also, heat up your mashed potatoes first for easier mixing. THANKS a million for this awesome recipe, this has to be the BEST way to use up leftover mashed potatoes!

kelcampbell
11/22/2007

I made these the other night for my husband and I for dinner. We were looking for something comforting and a little unhealthy...this fit the bill perfectly! It does indeed taste like perogies and even more so once they cool. The only change I made to the recipe was reduce the amount of cheese by about half. It could have used slightly more cheese, but not 2 cups. Anyway, we really liked this dish, but probably won't make it very often because the the fat and calories in it.

sharonna
11/28/2009

I just made these using leftover Thanksgiving mashed potatoes and they were great! I make quesadillas often and never thought of putting mashed potatoes in them. Great idea! I left out the bacon and green onions because we're not bacon fans and didn't have any green onions on hand. I cooked quesadillas in a dry skillet over medium heat with no butter. They came out perfectly toasted without adding the extra calories from butter. I used a the Mexican style blend of four cheeses but think they would be even better with pepper jack, will try that next time! For the dipping sauce I mixed 1/2 cup sour cream with 2-3 T. salsa. Thanks for the great recipe MrsB!