Crispy Potato Quesadillas with Spiced Mash and Cheese

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 large quesadillas)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1.5 lb (680 g) russet or Yukon Gold potatoes, peeled and cubed
• 3 tbsp unsalted butter (plus more for cooking, or use oil)
• 1/3 cup whole milk (or half-and-half)
• 1.5 tsp kosher salt, divided, plus more to taste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder (or to taste)
• 1 small jalapeño, minced (optional)
• 3 tbsp chopped fresh cilantro
• 2 tbsp sliced scallions or green onion
• 4 large (8–10 inch) flour tortillas
• 1.5 cups (about 150 g) shredded melty cheese (cheddar, Monterey Jack, or blend)
• 2–3 tbsp neutral oil or butter for frying
• Optional for serving: salsa, sour cream or Greek yogurt, lime wedges, hot sauce

Do This

• 1. Boil potatoes in salted water for 12–15 minutes until very tender; drain well.
• 2. Mash hot potatoes with butter, milk, cumin, smoked paprika, chili powder, salt, and pepper until smooth and fluffy.
• 3. Stir in jalapeño (if using), cilantro, and scallions; taste and adjust seasoning.
• 4. Spread a thick layer of spiced mashed potatoes over half of each tortilla, then top with shredded cheese and fold into half-moons.
• 5. Heat 1 tsp oil or butter in a skillet over medium heat; cook each quesadilla 2–3 minutes per side until tortilla is crisp and cheese is melted.
• 6. Keep finished quesadillas warm in a 200°F (95°C) oven while you cook the rest.
• 7. Slice into wedges and serve hot with salsa, sour cream, and lime wedges.

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Why You’ll Love This Recipe

• It combines the best parts of mashed potatoes and cheesy quesadillas into one ultra-comforting snack.
• Crispy, golden tortillas wrap around a creamy, spiced potato filling that is satisfying without being heavy.
• Uses simple, affordable ingredients you probably already have in your pantry and fridge.
• Easy to customize with your favorite cheeses, spice level, and toppings.

Grocery List

• Produce: Russet or Yukon Gold potatoes, jalapeño (optional), cilantro, scallions or green onions, limes (optional for serving)
• Dairy: Unsalted butter, whole milk or half-and-half, shredded cheese (cheddar, Monterey Jack, or similar), sour cream or Greek yogurt (optional)
• Pantry: Flour tortillas, neutral oil (canola, sunflower, or vegetable), kosher salt, black pepper, ground cumin, smoked paprika, chili powder, salsa, hot sauce (optional)

Full Ingredients

For the Spiced Potato Filling

• 1.5 lb (680 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1.5 tsp kosher salt, divided (plus more to taste)
• 3 tbsp unsalted butter (or ghee)
• 1/3 cup whole milk or half-and-half, warmed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder (or 1/4 tsp chili powder + 1/4 tsp cayenne for extra heat)
• 1/4 tsp ground black pepper
• 1 small jalapeño, seeds and ribs removed, finely minced (optional but tasty)
• 3 tbsp fresh cilantro, finely chopped
• 2 tbsp green parts of scallions or green onions, thinly sliced

For the Quesadillas

• 4 large flour tortillas, 8–10 inches in diameter
• 1.5 cups (about 150 g) shredded melty cheese, such as:
  • Sharp cheddar
  • Monterey Jack or Pepper Jack
  • Or a 50/50 blend of cheddar and Jack
• 2–3 tbsp neutral oil (canola, sunflower, or vegetable) or additional butter, for frying

Optional Toppings and Dips

• Salsa (red or green)
• Sour cream or thick Greek yogurt
• Lime wedges
• Hot sauce
• Extra chopped cilantro or scallions
• Pickled onions or jalapeños

Step-by-Step Instructions

Step 1: Boil the Potatoes Until Tender

Place the peeled, cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1 teaspoon of the kosher salt. Bring to a boil over high heat, then reduce to a gentle boil and cook for 12–15 minutes, or until the potatoes are very tender when pierced with a fork and break apart easily. Drain the potatoes well in a colander, letting excess steam escape for 1–2 minutes so they are not watery. This helps keep the filling thick and not soggy.

Step 2: Mash and Season the Potatoes

Return the drained potatoes to the warm pot. Add the butter, warm milk, remaining 1/2 teaspoon kosher salt, cumin, smoked paprika, chili powder, and black pepper. Mash with a potato masher or sturdy fork until mostly smooth and creamy, with just a few small lumps for texture. Taste and adjust seasoning with additional salt or chili powder if desired. You want the mash to be slightly more seasoned than you would normally eat on its own, since it will be layered with cheese and tortilla.

Step 3: Add Fresh Herbs and Aromatics

Stir in the finely minced jalapeño (if using), chopped cilantro, and sliced scallions until evenly distributed. The herbs should add little green flecks throughout the mash. If the mixture seems too thick or dry to spread, stir in 1–2 extra tablespoons of warm milk, a splash at a time, until it is smooth and spreadable but still thick. Let the filling cool for 5 minutes so it is easier to handle when assembling the quesadillas.

Step 4: Assemble the Potato-Stuffed Quesadillas

Lay out the flour tortillas on a clean work surface. Divide the potato mixture into four equal portions. Spread one portion over half of each tortilla, leaving about 1/2 inch border from the edge. The potato layer should be roughly 1/4–1/3 inch thick. Sprinkle about 3/8 cup (a generous handful) of shredded cheese evenly over the potato layer on each tortilla. Fold the bare half of each tortilla over the filling to form a half-moon shape, pressing gently to help the filling spread to the edges without oozing out.

Step 5: Pan-Fry Until Crispy and Melty

Heat 1–1.5 teaspoons of oil or butter in a large nonstick or cast-iron skillet over medium heat. When hot and shimmering (or foamy, if using butter), place one or two folded quesadillas in the pan without crowding. Cook for 2–3 minutes per side, or until the tortillas are deep golden and crisp with a few darker spots, and the cheese is fully melted. Adjust the heat as needed so they brown slowly and do not burn before the inside heats through. Repeat with the remaining quesadillas, adding a little more oil or butter to the pan between batches as needed.

Step 6: Keep Warm, Slice, and Serve

As each batch finishes, transfer the cooked quesadillas to a baking sheet and keep warm in a 200°F (95°C) oven while you cook the rest. Once all are cooked, let them rest for 1–2 minutes so the cheese sets slightly, then use a sharp knife or pizza cutter to slice each quesadilla into 3–4 wedges. Serve hot with salsa, sour cream or Greek yogurt, lime wedges, and any other toppings you like. Enjoy the contrast of the crispy exterior, creamy spiced potato center, and stretchy melted cheese.

Pro Tips

• Dry the potatoes well: After boiling, let the potatoes steam off in the colander for a minute or two. Excess moisture can make the filling loose and the quesadillas soggy.
• Warm the milk: Using warm milk helps the butter melt smoothly into the potatoes and gives a creamier mash.
• Use medium heat, not high: Moderate heat gives the tortillas time to crisp up while the cheese melts and the potato center warms through, without scorching the outside.
• Do not overfill: It is tempting to stuff them, but too much filling makes the quesadillas hard to flip and more likely to leak.
• Shred your own cheese: Freshly shredded cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.

Variations

• Loaded potato quesadillas: Stir 1/2 cup cooked, crumbled bacon and 1/2 cup finely chopped cooked vegetables (such as sautéed onions or bell peppers) into the mashed potatoes before assembling.
• Spicy chipotle version: Replace the chili powder with 1–2 teaspoons of finely chopped chipotle peppers in adobo sauce for a smoky heat. Use Pepper Jack cheese for extra spice.
• Sweet potato twist: Swap in sweet potatoes for the russets, reduce the chili powder slightly, and add a pinch of ground cinnamon for a cozy, slightly sweet-and-spicy filling.

Storage & Make-Ahead

The spiced mashed potato filling can be made up to 3 days ahead. Cool completely, then store in an airtight container in the refrigerator. Reheat gently in the microwave or in a covered pan over low heat, stirring in a splash of milk if needed to loosen before assembling quesadillas. Assembled but uncooked quesadillas can be covered and refrigerated for up to 24 hours; let them sit at room temperature for about 10 minutes before pan-frying.

Cooked quesadillas are best fresh, but leftovers will keep in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over medium heat for 3–4 minutes per side, or in a 375°F (190°C) oven for about 8–10 minutes, until hot and crisp again. Avoid microwaving if possible, as it tends to soften the tortillas.

Nutrition (per serving)

Approximate values per serving (1 large quesadilla, without toppings): about 600–650 calories; 25–28 g fat; 65–70 g carbohydrates; 18–22 g protein; 4–6 g fiber; 900–1,100 mg sodium. Actual nutrition will vary based on exact ingredients, cheese type, and toppings used.