READY IN 31 mins

Mashed Potato Quesadilla

Read Reviews (59)

"I had something like this at a restaurant last night and I had to try to duplicate it at home! It reminds me of a perogies! I think that this recipe can really be played up with just about anything you like with potatoes! This can be a super fast meal if you use the heat and serve bacon and premade mashed potatoes!" — MrsB

Directions

Stir together the mashed potatoes, bacon, and green onions. Spread the mashed potato mixture onto one side of half of the tortillas, spreading to within 1/2 inch of the edges. Sprinkle the shredded cheese on top of the mashed potatoes and top with the remaining tortillas. Lightly butter each side of the quesadillas.
Preheat a large skillet over medium heat. Place a quesadilla into the preheated pan, and cook until golden brown and crispy, then turn over, and continue cooking on the other side until browned, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve with salsa and sour cream.

Kitchen-Friendly View

PREP 15 mins
COOK 16 mins
READY IN 31 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 12, 2008

OMG - these are SO good! I am on Weight Watchers, and it is not that hard to pare it down in calories and fat. I followed the recipe exact except for using the smaller, lower fat tortillas and just sprinkling the cheese on each one. I used bacon pieces and they are only 35 calories per tbsp. I don't make my mashed potatoes that fattening so that helps also. I served with tomato soup so that you don't have to keep eating them to get satisfied (kind of like eating tomato soup and grilled cheese). To cook, I used my Cusinart Griddler with the flat plates on 400 degrees, so it only took 2 minutes to cook total (because I didn't have to flip). With my own tortilla I used butter flavored spray rather than real butter, and I also didn't add any cheese to mine. It still tasted really good and definitely reminicent of perogies. Tips: you will be tempted to pile on the potatoes, but use a little restraint - the potatoes will seep out if using a grill press like I did. It doesn't affect the taste, just looks a little messy and may run over onto your griddle. Also, heat up your mashed potatoes first for easier mixing. THANKS a million for this awesome recipe, this has to be the BEST way to use up leftover mashed potatoes!

—B_32

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Most Helpful Critical Review

Mar 01, 2010

The family was not impress with this recipe, however they did like the bacon, onion, and cheese in the potatoes. I will not make this again.

—Adeeann

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79 Ratings

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Nov 28, 2009

I just made these using leftover Thanksgiving mashed potatoes and they were great! I make quesadillas often and never thought of putting mashed potatoes in them. Great idea! I left out the bacon and green onions because we're not bacon fans and didn't have any green onions on hand. I cooked quesadillas in a dry skillet over medium heat with no butter. They came out perfectly toasted without adding the extra calories from butter. I used a the Mexican style blend of four cheeses but think they would be even better with pepper jack, will try that next time! For the dipping sauce I mixed 1/2 cup sour cream with 2-3 T. salsa. Thanks for the great recipe MrsB!

—sharonna

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Nov 22, 2007

I made these the other night for my husband and I for dinner. We were looking for something comforting and a little unhealthy...this fit the bill perfectly! It does indeed taste like perogies and even more so once they cool. The only change I made to the recipe was reduce the amount of cheese by about half. It could have used slightly more cheese, but not 2 cups. Anyway, we really liked this dish, but probably won't make it very often because the the fat and calories in it.

—kelcampbell

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Sep 28, 2009

great recipe, i added 1/2 lb of spicy ground beef to the mashed potatoes...yummm!!!

—Razia M.

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Mar 04, 2009

I made these. I want actually a 4.5 stars, couldn't give it a total 5 star for sort of being messy. I did follow the recipe to a T. And all the steps were really really simple. The flavor was great from what my kids tell me. Son didn't like the onions but oh well. My other 3 children gobbled them up. The only part I found was it was hard to spread the potatoes on the tortillas. I think I would do what I do with refried beans for the next go around, because I will make them again, is put the potatoes in a ziploc baggie, snip the corner and pipe them out on the tortilla for easy coverage. But all in all, very simple recipe. Get way to use leftover mashed taters.

—mis7up

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Sep 30, 2008

Simple, filling, and delicious! Like other reviewers, I tried cutting back on the calories. For the filling, we used homemade mashed potatoes and scallions with just a sprinkle of cheddar cheese and dipped them in a little salsa. Rather than using store-bought tortillas, I used the recipe for Mexican Whole Wheat Tortillas (using olive oil instead of shortening) to add a little more of a healthy twist on it. I will definitely be making these again!

—silentexplorer13

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Sep 05, 2008

We found some great ways to cut calories on these and make them a tad more healthy. About half the recipe makes enough for 5 people. Also we used turkey bacon instead of regular, omitted the butter, and very lightly sprinkled cheese on top. The mashed potatoes were mixed with 2% milk. Overall a lower fat recipe than before.

—readycooker

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Nutrition

Calories
815 kcal
41%

Carbohydrates
78.1 g
25%

Cholesterol
102 mg
34%

Fat
42.8 g
66%

Fiber
6 g
24%

Protein
29.5 g
59%

Sodium
1798 mg
72%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mashed Potato Quesadilla

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 815
Calories from Fat: 385

% Daily Value *
Total Fat 42.8g 66 %
Saturated Fat 22.6g 113 %
Cholesterol 102mg 34 %
Sodium 1798mg 72 %
Potassium 768mg 22 %
Total Carbohydrates 78.1g 25 %
Dietary Fiber 6g 24 %
Protein 29.5g 59 %
** Sugars 4g
Vitamin A 25 %
Vitamin C 15 %
Calcium 64 %
Iron 44 %
Thiamin 72 %
Niacin 89 %
Vitamin B6 30 %
Magnesium 27 %
Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.