Recipe by AmyMCGS
Here's my favorite way to use up left-over mashed potatoes. If your mashed potatoes are flavored with garlic, onions, etc. it's all the better. Measurements are approximate since I usually throw this together to use up leftovers in the fridge. If my potatoes are plain, I have been known to add a little chicken bouillon to give them more flavor. Serving size may vary- my two year-old DD and I share one of these for lunch. This definitely is not a "diet" meal, but, it's delicious!
Top Review by chelleg
This recipe was great. It was even better than I guessed it would be. I had used a small pack of instant loaded potatoes. I also used onion flakes and omitted the red pepper. Otherwise, I followed the instructions exactly. The quesadillas were very flavorful. My son loved them. He put buffalo sauce on his for a kick.
- 2 large burrito-size flour tortillas
- 1 tablespoon olive oil
- 2⁄3 cup shredded cheddar cheese
- 2⁄3-1 cup prepared mashed potatoes
- 2 tablespoons diced onions or 2 tablespoons chopped green onions or 2 tablespoons dried onion flakes
- 1 tablespoon red & black pepper
- 1⁄2 cup hot salsa, for dipping
- canned jalapeno slices or leftover meat (cooked chicken works well) or sour cream or other cooked vegetables
Directions See How It's Made
- Place a skillet over medium-high heat.
- Put a small amount of olive oil in a large preheated skillet.
- Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
- Top with shredded cheddar, spices, and any other optional ingredients that you are using.
- Top with the other tortilla and cover the pan.
- When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes).
- Slice into wedges, and serve with salsa or sour cream for dipping.