Total Time
Prep 5 mins
Cook 5 mins

I'm always trying something new when it comes to quesadillas and I decided to experiment with this after having some Pierogi Pizza from the Boston Pizzaria in Niagra Falls, CA. It came out much better than I thought it would and was a quick and easy lunch to prepare.

Ingredients Nutrition


  1. Heat oil in skillet on medium high heat.
  2. Peel and slice potato into 1/8 inch slices.
  3. Mix basil, salt and pepper with pototo slices.
  4. Cook potatoes in skillet until they start to soften (do not burn or fry them).
  5. Remove pototoes from the skillet and place the tortilla in the hot oil.
  6. Mix cheeses together and evenly distribute over the entire tortilla.
  7. Place potatoes, crushed red peppers and italian dressing on one half of the tortilla.
  8. When the cheese has started to melt, fold the cheese only half on top of the half with the toppings.
  9. Cook until both sides are a light golden brown (flip as needed).
  10. Place on a plate, cut into quarters and garnish with salsa, sour cream and guacamole.
  11. Enjoy!


Most Helpful

This was really tasty! We have a quesadilla maker, so I changed the instructions a little bit. I mixed the (cooked) potatoes with all the spices and dressing. I laid one tortilla down on our quesadilla maker, then put on the potato mixture, and sprinkled the cheese on top of that. I topped with another tortilla and then closed the maker till the tortillas were crispy and browned. I used about a tsp. of red pepper flakes, and it was still pretty spicy. Topped with salsa, these make a great little meal!

Ericadawn March 27, 2008

I just made for spring PAC and I LOVE THIS!! I was not expecting this to be so good! I will be making this VERY often..THANKS FOR A GREAT RECIPE!! (note: i did use less red pepper then in the recipe...just to be safe that it wasn't to hot for me)

L.A. Pet Groomer May 02, 2008

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