Potato Quesadillas Recipe

Name: Potato Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. vegetable oil; 1 medium-sized onion, halved and thinly sliced; 1 tsp. ground cumin; 1 tsp. chili powder; 3 medium-sized red potatoes, peeled and cut into 1/4-inch pieces; 3/4 cup vegetable stock; Salt and freshly ground black pepper to taste; 6 10-inch flour tortillas; 2 1/2 cups grated cheddar or Monterey Jack cheese; 2 medium-sized tomatoes, halved, seeded and diced

Servings: persons

1
Heat oil in large skillet over medium heat.
2
Add onion; cook, stirring often, 5 minutes, or until soft.
3
Stir in cumin, chili powder and potatoes.
4
Cook, stirring occasionally, 2 minutes.
5
Add stock; cook about 15 minutes, or until potatoes are tender and liquid is gone.
6
Season with salt and pepper.
7
Remove from heat.
8
Heat large nonstick skillet over medium heat; spray with cooking spray.
9
Add one tortilla; sprinkle about 1/4 cup cheese over half of tortilla.
10
Spoon about 1/3 cup potatoes over cheese; top with 2 Tbs.
11
tomato and 1/4 cup more cheese.
12
Fold tortilla in half, and press down with spatula.
13
Cook about 1 minute, or until underside is golden.
14
Turn over, and cook 1 minute more.
15
Remove, and cut into wedges.
16
Repeat with remaining tortillas; respray skillet as needed.

1356

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbs. vegetable oil, 1 medium-sized onion, halved and thinly sliced, 1 tsp. ground cumin, 1 tsp. chili powder, and more.

Yes, Potato Quesadillas falls under the Soups & Stews 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.

That's it — enjoy your meal!

Potato Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions