Cheesy potato quesadilla, perfect for breakfast or a filling snack for kids. Full video, step by step photos. You can use leftover chapati too.
I saw this idea in Youtube couple of months back and this is the second time I am making. First time I shared in my Instagram too and many of you loved it, asked for recipe.
I thought I should make it as Indian recipe with spices to suit our taste buds and made slight changes to the recipe. I guess already many would have tried too in similar ways, but this was the first time I saw randomly, so tempted to try.
If you are new to these spices, go through the post, I will write down the possible alternate easily available. With Father's day coming up (20th June), you can plan this for Breakfast or snack.
🥔 Ingredients
Potato - I used 2 potatoes, in total around 450 gms. Boiled in open pot method, but you can sure adapt your own method for cooking. Just make sure not to over cook as it may retain water and stuffing will be gooey.
Onion - You can use white onion or red onion. Adds a lot of flavor to the dish.
Spice powders - I have added all the usual spice powders I would add to any such masala dish, but if you want to keep it simple, just use chilli powder, pepper powder and curry powder if possible.
I love to add turmeric and black pepper together. Adding cumin seeds while tempering will be a nice addition. It might also help with the digestion.
My sambar powder has everything mentioned above in traces so I used it. You can use commercially available curry powder.
Cheese - I used grated Mozzarella, which works best for this recipe. You can try mixed cheese too. Recommend less melting stringy cheese for best results
Butter & oil - You totally have control over it. So use as needed as you wish.
🧀 Variations
I used whole meal mini wraps but you can use other tortilla wraps, the regular ones, reduced carb, multi grain etc.
Using leftover chapathi is an excellent idea to re-use leftovers from previous meal.
Adapt this and do your own filling with other vegetables added. I love how cheese and potato blends. Always love keeping it simple.
To make it vegan skip butter, use oil. Use nutritional yeast in the filling and skip the cheese or swap it with vegan cheese options.
Use sweet potato in place of the regular ones for a twist.
🎥 Video
Is video more your thing? Watch the quick video here.
📝 My notes
Serve hot as cheese tastes best when enjoyed hot. But I have to be honest, hot or cold, this combination never fails. Just make sure to consume within an hour.
You can pack it for the lunch box or snack box, but crispiness will be lost and turns soggy.
The original recipe called for parmesan in stuffing, but since most of the parmesan is not vegetarian, I avoid buying it. If you are okay with it, you can add.
📖 Related posts
Recipe card
Cheesy potato quesadilla
Ingredients
- 8 mini wraps or leftover roti
- 1 tablespoon butter
- 1 Onion
- 2 Potato
- ¼ teaspoon Turmeric
- 1 teaspoon Chilli powder
- ½ teaspoon Coriander powder
- ½ teaspoon Garam masala
- 1 tablespoon sambar powder
- Salt
- 1 teaspoon crushed pepper
- 3 tablespoon chilli sauce
- Oil as needed
- Mozzarella Cheese as needed
Instructions
- First, wash, peel and cut the potatoes roughly. Cook and mash it well. I cooked in open pot, but adapt your own method.
- After that, gather all the ingredients needed ready.
- Then heat a pan with butter and saute chopped onion until soft.
- Tip in all the spice powders, salt and give it quick stir. Add 2 tablespoon water to avoid burning and easy mixing.
- Mix this onion with mashed potatoes. Add coriander leaves, black pepper powder and mix well.
- Take the wrap and spread little sauce first. Leave some space in the edges.
- Spread a thin layer of cheese in one half of the wrap. Over that, spread 2-3 tablespoon of prepared potato filling and level it evenly.
- On top of it again spread some cheese. Fold and cover with the other half.
- Heat a pan and drizzle little oil. Place the folded quesadillas over it.
- Depending upon the size of the griddle, you can cook more than one.
- Cook in medium flame for crisp results. Do not cook in low flame (cheese will ooze out) or in too high flame (wont turn crisp).
- Flip and cook other side same way. Drizzle oil as needed. Once both sides are golden, crisp, take it out and serve.
Video
Notes
- Make sure to leave some space in the edges. As you cook the filling will be seen fully spread.
- Gently press while cooking for even browning.
- Mozzarella works best for this as it melts just right.
📸 Stepwise photos
1. First, wash, peel and cut the potatoes roughly. Cook and mash it well. I cooked in open pot, but adapt your own method.
2. After that, gather all the ingredients needed ready. Then heat a pan with butter and saute chopped onion until soft.
3. Tip in all the spice powders, salt and give it quick stir. Add 2 tablespoon water to avoid burning and easy mixing.
4. Mix this onion with mashed potatoes. Add coriander leaves, black pepper powder and mix well.
5. Take the wrap and spread little sauce first. Leave some space in the edges. Spread a thin layer of cheese in one half of the wrap. Over that, spread 2-3 tablespoon of prepared potato filling and level it evenly.
6. On top of it again spread some cheese. Fold and cover with the other half.
7. Heat a pan and drizzle little oil. Place the folded quesadillas over it. Depending upon the size of the griddle, you can cook more than one.
8. Cook in medium flame for crisp results. Do not cook in low flame (cheese will ooze out) or in too high flame (wont turn crisp).
9. Flip and cook other side same way. Drizzle oil as needed. Once both sides are golden, crisp, take it out and serve.
Enjoy it hot with some sour cream dip or as such as we already have spread some chilli sauce in it.
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