Cheesy Potato Quesadilla Recipe – Mexican Special
Savor the comfort of this Cheesy Potato Quesadilla, where seasoned potatoes meet melted cheese tucked between crispy tortillas for a quick lunch or snack. The golden, flavorful potato filling—spiced with paprika, garlic, onion, and cumin—pairs perfectly with gooey cheddar or Monterey Jack, making every bite both hearty and satisfying. Easy to assemble and endlessly delicious, it’s sure to become a go-to for casual meals or when craving a warm, cheesy treat.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Cheesy Potato Quesadilla Ingredients :
- 2 large flour tortillas
- 2 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup chopped fresh cilantro (optional)
- Salsa, sour cream, or guacamole for serving
Prepare the Potatoes:
Cook the Potatoes: In a medium skillet, heat olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until they are golden brown and crispy, about 10-15 minutes.
Season: Season the potatoes with paprika, garlic powder, onion powder, cumin, salt, and pepper. Stir well to coat the potatoes evenly with the spices.
Assemble the Quesadilla:
Heat the Tortillas: Place one tortilla on a flat surface. Sprinkle half of the shredded cheese evenly over the tortilla.
Add Potatoes: Spread the cooked potatoes evenly over the cheese. If using, sprinkle with chopped cilantro.
Top with Cheese: Add the remaining shredded cheese on top of the potatoes, and then place the second tortilla over the cheese to create a sandwich.
Cook the Quesadilla:
Heat the Skillet: Wipe the skillet clean and return it to medium heat. Place the assembled quesadilla in the skillet.
Cook for 2-3 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese has melted inside.
You can use a spatula to press down gently on the quesadilla to help it cook evenly.
Serve:
Cut and Serve: Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and serve with salsa, sour cream, or guacamole on the side.
Recipe Notes:
Using leftover potatoes: Save time by repurposing pre-cooked or leftover potatoes—just dice and sauté with the spices until heated through and crispy.
Cheese mix ideas: Mix cheddar, Monterey Jack, Pepper Jack, or a blend to vary meltiness, flavor, and spice level.
Extra add-ins: Customize your quesadilla by adding sautéed onions, bell peppers, cooked bacon bits, or jalapeños for extra flavor and texture.
