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Cheesy potato quesadillas
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4.34 from 3 votes

Cheesy potato quesadilla

Cheesy potato quesadilla, perfect for breakfast or a filling snack for kids. Full video, step by step photos. You can use leftover chapati too.
Prep Time15 mins
Cook Time30 mins
Servings: 8 quesadillas


  • 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 as needed
  • 1 teaspoon crushed pepper
  • 3 tablespoon chilli sauce
  • Oil as needed
  • Mozzarella Cheese as needed


  • 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.



  • 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.