These quesadillas are crispy, creamy and just a little spicy. Even if you don't have the Southwest Mash you could make them with 1 cup of plain mash mixed with a couple tablespoons of your favorite canned or jarred green chiles.
Recipe courtesy of Morgan Hass
Print
Southwestern Potato Quesadilla
Total:
25 min
Prep:
17 min
Cook:
8 min
Yield:
4 quesadillas
Total:
25 min
Prep:
17 min
Cook:
8 min
Yield:
4 quesadillas

Ingredients

  • 1 cup leftover Southwest Mash , recipe follows
  • Eight 5 1/2-inch corn tortillas
  • 1 small bunch fresh cilantro, plucked (just the leaves and soft stems)
  • 1/2 cup crumbled Cotija cheese (about 2 ounces)
  • 1/2 cup shredded Monterey Jack (about 2 ounces)
  • 1 to 2 tablespoons vegetable oil
  • Crema and salsa verde, for serving, optional
Southwest Mashed Potatoes:
  • 2 pounds large Yukon gold potatoes, scrubbed
  • Kosher salt
  • 2 medium poblano peppers
  • 1 medium white onion, sliced 1/4-inch thick
  • 1 1/2 cups crema or sour cream, at room temperature
  • Freshly ground black pepper

Directions

Preheat a cast-iron grill pan or skillet over medium-high heat. 

Spread 1/4 cup mashed potatoes on to 4 tortillas, leaving 1/2-inch border. Top with a few sprigs of cilantro. Sprinkle 2 tablespoons Cotija and then 2 tablespoons Monterey Jack over the potatoes. Top with the remaining 4 tortillas and brush lightly with some oil. 

In two batches, place the quesadillas, oiled-side down, on the grill pan and cook until crisp with grill marks and heated through, about 2 minutes. Brush the tops with a little more oil before flipping and cook an additional 2 minutes. Cut the quesadillas into wedges and top with cilantro leaves. Serve hot with crema and salsa verde if desired.

Southwest Mashed Potatoes:

Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes and return them to the pan. Coarsely mash with a traditional potato masher. 

While the potatoes are cooking, char the poblanos on all sides under a broiler, 5 to 7 minutes. Place in a bowl and cover with a plate or plastic wrap to cool. Once cool, peel, seed and slice the peppers into thin 2-inch-long strips. Set aside. 

Meanwhile, preheat a grill pan over high heat. Lay the onion slices on the pan and grill, turning until cooked through but still firm with distinct grill marks on each side, about 8 minutes total. Let cool and coarsely chop. 

Mash the crema into the potatoes and season with salt and pepper. Gently fold in the peppers and onions to make a chunky mashed potato. Serve hot.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Southwestern Quesadilla

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Southwestern Slaw

Recipe courtesy of Ellie Krieger

Southwestern Hash

Recipe courtesy of Ellie Krieger

Kimchi Quesadilla

Recipe courtesy of Almond Films

Tuna Quesadilla

Southwestern Shrimp Salad

Recipe courtesy of Cooking Channel

On TV

So Much Pretty Food Here