Pierogi Quesadilla – a delicious recipe with potato, flour tortilla, red pepper, shredded cheese, shredded cheese, Italian dressing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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!
183
kcal
Calories
7
g
Fat
22
g
Carbs
6
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 13 ingredients. The key ingredients include: 1 small potato, 1 flour tortilla, 1 tablespoon crushed red pepper flakes (from a jar, not dry), 1/4 cup shredded cheese (chedder jack), and more.
Yes, Pierogi Quesadilla falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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