Mashed Potato Quesadilla

Mashed Potato Quesadilla

63 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    16 m
  • Ready In

    31 m
MrsB
Recipe by  MrsB

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 quesadillas

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Directions

  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.

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Reviews (63)

Rate This Recipe
B_32
53

B_32

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
26

kelcampbell

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
25

sharonna

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!

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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