Best Mashed Potato Quesadillas Recipes

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MASHED POTATO QUESADILLAS



Mashed Potato Quesadillas image

Make and share this Mashed Potato Quesadillas recipe from Food.com.

Provided by angiemae3344

Categories     Lunch/Snacks

Time 35m

Yield 4-6 quesadillas, 4-6 serving(s)

Number Of Ingredients 9

flour tortilla
4 large potatoes
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1 tablespoon of chopped chives
1 cup shredded cheddar cheese
1/4 cup cooking vegetable oil

Steps:

  • Skin potatoes.
  • Boil Potatoes for 20 mins or until soft.
  • Drain Water
  • Mix Potatoes with beater.
  • Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix.
  • Put mashed potatoes on half of the tortilla shell and add shredded cheddar cheese on top of potatoes. Fold empty half on tortilla shell over the mashed potatoes.
  • Put vegetable oil or butter in frying pan or skillet and place quesadilla in pan. Let cook for about 30 seconds then flip and let other side cook for about 30 seconds. This will make the tortilla shell crispy and yummy!
  • If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan.
  • If you are really in a hurry you can substitute homemade mashed potatoes with BOB EVANS sour cream and chive mashed potatoes. I've made both ways and both are delicious!
  • I Make these for my niece all the time, and she loves them!

Nutrition Facts : Calories 577.8, Fat 32, SaturatedFat 13.2, Cholesterol 45.3, Sodium 708, Carbohydrate 66.4, Fiber 8.1, Sugar 3, Protein 9

LOADED POTATO QUESADILLAS #5FIX



Loaded Potato Quesadillas #5FIX image

5-Ingredient Fix Contest Entry. This comforting concoction was created one evening when I was craving the pierogies my grandmom made for me when I was a child. The flour tortillas cook up crisp and flavorful, encasing the delicious mashed potato filling. I sprinkle these with coarse salt and top with a dollop of sour cream before serving.

Provided by PattyCakes1012

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

8 slices uncooked hickory smoked bacon
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
1/3 cup sliced green onion
1 (8 ounce) package shredded extra-sharp cheddar cheese
8 (8 inch) flour tortillas

Steps:

  • Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Chop bacon. Reserve bacon drippings for later use.
  • Prepare mashed potatoes according to package directions.
  • Stir in bacon, green onions and cheese.
  • Spread mashed potato mixture onto one side of 4 tortillas to within 1/2 inch of edges. Top with remaining tortillas.
  • Heat large skillet over medium heat. Add 1 teaspoon reserved bacon dripping to skillet. Place 1 quesadilla into skillet. Lightly brush top of quesadilla with bacon drippings.
  • Cook until golden brown and crispy on bottom. Turn and cook until golden brown on bottom.
  • Repeat to cook remaining quesadillas. Cut into wedges before serving.

POTATO & CHEDDAR QUESADILLA



Potato & Cheddar Quesadilla image

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!

Provided by AmyMCGS

Categories     Lunch/Snacks

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 8

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 chopped green onions or 2 tablespoons dried onion flakes
1 tablespoon red & black pepper
1/2 cup hot salsa, for dipping
sour cream or other cooked vegetables

Steps:

  • 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.

Nutrition Facts : Calories 1036.4, Fat 50.6, SaturatedFat 21, Cholesterol 81.9, Sodium 2560.9, Carbohydrate 111.8, Fiber 10.6, Sugar 10.1, Protein 36

POTATO AND SAUSAGE QUESADILLAS



Potato and Sausage Quesadillas image

Enjoy these cheesy potato and chorizo sausage quesadillas made using Betty Crocker® Potato Buds® mashed potatoes - a perfect Mexican-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 11

1/2 lb fresh chorizo sausage, casing removed, chopped
1 cup hot milk
2/3 cup Betty Crocker™ mashed potatoes
2 tablespoons finely chopped onion
1 tablespoon butter or margarine, melted
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon salt
1 tablespoon vegetable oil
10 corn or flour tortillas (6 inch), warmed
10 slices Asadero, Chihuahua, Oaxaca or mozzarella cheese

Steps:

  • In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.
  • In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.
  • Heat oil on griddle over medium-high heat. Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling. Heat on griddle, turning once, until cheese is melted. Serve with your favorite salsa, if desired.

Nutrition Facts : Calories 310, Carbohydrate 17 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 10 g, ServingSize 1 Quesadilla, Sodium 560 mg, Sugar 2 g, TransFat 0 g

POTATO QUESADILLAS



Potato Quesadillas image

I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 cup mashed potatoes (without added milk and butter)
1 cup tomatillo salsa, divided
1/4 cup thinly sliced green onions
2 flour tortillas (10 inches)
1 cup shredded cheddar cheese
2 tablespoons butter, softened
1/2 cup sour cream

Steps:

  • In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

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