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
Southwestern Potato Quesadilla
25 min
17 min
8 min
4 quesadillas
25 min
17 min
8 min
4 quesadillas


  • 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


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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


The Ultimate Potato Gratin

Recipe courtesy of Tyler Florence

Frittata with Potato and Prosciutto

Recipe courtesy of Giada De Laurentiis

Pesto Potato Salad

Recipe courtesy of Ellie Krieger

Potato/Portobello Gratin

Recipe courtesy of Alton Brown

Spicy Potato Twister

Recipe courtesy of Anthony Meidenbauer

Parmesan Potato Pancake

Recipe courtesy of Giada De Laurentiis

Potato and Cheese Pierogis

Recipe courtesy of Frank J Giampa

Potato and Goat Cheese Pierogies

Recipe courtesy of Stanton Social


So Much Pretty Food Here