Mashed Potato Quesadillas – a delicious recipe with flour tortilla, potatoes, sour cream, butter, milk, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Skin potatoes.
2
Boil Potatoes for 20 mins or until soft.
3
Drain Water
4
Mix Potatoes with beater.
5
Add Sour Cream, butter, milk, salt, and chopped chives in with the mashed potatoes and mix.
6
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.
7
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!
8
If you have a quesadilla maker it makes it a little easier that cooking them in the frying pan.
9
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!
10
I Make these for my niece all the time, and she loves them!
492
kcal
Calories
42
g
Fat
20
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: flour tortilla, 4 large potatoes, 1/2 cup sour cream, 1/4 cup butter, and more.
Yes, Mashed Potato Quesadillas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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