Hearty Potato Quesadillas
Make Filling Potato Quesadillas, Perfect for Lunchboxes!
We’ve made delicious quesadillas using tortillas and potatoes, making them wonderfully filling. The combination of soft mashed potatoes, crisp vegetables, and sweet corn makes these quesadillas a satisfying and flavorful meal. They’re perfect for packing in lunchboxes too!
Ingredients- 3 Tortillas (flour or corn)
- 2 Boiled Potatoes (medium-sized)
- 1/2 Onion
- 1/2 Bell Pepper (any color)
- 1 handful Baby King Oyster Mushrooms (approx. 50g)
- 1 handful Cabbage (approx. 50g)
- 3 Tbsp Pizza Sauce
- 3 Tbsp Corn Kernels (canned)
- 2 Tbsp Mayonnaise
- 1 Tbsp Mustard Sauce
Cooking Instructions
Step 1
First, let’s prepare the filling ingredients. Wash and thoroughly dry the onion, bell pepper (I used red and yellow), baby king oyster mushrooms, and cabbage. Finely chop them. Chopping them coarsely will give a better texture when you bite into the quesadilla.
Step 2
Lightly grease a frying pan with a little oil over medium-low heat. Add the chopped vegetables and canned corn kernels. Sauté briefly until the vegetables are slightly softened but still retain some crispness. This step is key to keeping the vegetables from becoming too mushy.
Step 3
In a separate bowl, mash the boiled potatoes using a fork or a potato masher. It’s easier to mash them while they are still warm. Mix in the mayonnaise and mustard sauce until well combined, creating a potato salad-like filling. You can add a pinch of salt and pepper to taste if desired.
Step 4
Now, let’s assemble the quesadillas. Take one tortilla and spread the pizza sauce evenly over one half of its surface. Then, generously spoon the mashed potato mixture over the sauce. Be careful not to overfill, leaving a small border around the edge to prevent the filling from spilling out when folded.
Step 5
Layer the sautéed vegetable and corn mixture on top of the mashed potato layer. Once all the filling is added, carefully fold the other half of the tortilla over to create a half-moon shape.
Step 6
Heat a frying pan over medium-low heat. Grill the folded quesadilla until both sides are golden brown and crispy. Flip carefully to ensure even cooking. Watch the heat to prevent burning.
Step 7
Once cooked, cut the quesadilla into desired portions. You’ll have a crispy exterior with a creamy potato and fresh vegetable filling – a truly hearty and delicious potato quesadilla! These are wonderful for kids’ snacks or as a light meal. Enjoy!
