Mashed Potato Mushroom Quesadilla
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Mashed Potato Mushroom Quesadilla
Description
The Mashed Potato Mushroom Quesadilla blends sautéed onions and mushrooms with mashed potatoes and mozzarella cheese, all enclosed in a folded tortilla. Cooking the onions until browned enhances their sweetness, and the mushrooms add a savory earthiness. The melted cheese binds the filling, while the mashed potatoes contribute a smooth, creamy texture. Frying the assembled quesadillas in butter creates a golden, slightly crisp crust that contrasts with the soft interior.
These quesadillas can be served alone or with a simple salad or salsa for a fuller meal. They utilize leftover mashed potatoes, making this a practical way to repurpose food while adding fresh vegetables.
Ingredients
- 4 medium whole wheat tortilla or flour tortilla
- 1 ⅓ cup mashed potatoes leftover
- 2 tbsp butter
- 1 medium onion thinly sliced
- 2 cups mushrooms sliced
- 2 cups mozzarella cheese or Gouda, provolone, Muenster; grated
- salt
- black pepper
Instructions
- In a large skillet, saute the onion in butter on a medium-low heat for about 7 minutes, until it softens and starts to brown.
- Add mushrooms, increase the heat to medium and cook for 5-7 minutes. Season with salt and pepper and set aside.
- To assemble the quesadilla, spread ⅓ cup of mashed potatoes on one side of the tortilla and sprinkle with ¼ cup of cheese. Spread ¼ of the mushroom-onion mixture on top and sprinkle with ¼ cup of cheese again.
- Fold the tortilla in half and press slightly with your hand to bind the layers together. Repeat this step to make the remaining three Quesadillas.
- Fry in a little butter for about 2 minutes on each side.
Notes
- Leftover mashed potatoes work best for the filling, helping to bind the ingredients smoothly.
- Use whole wheat or flour tortillas as preferred; adjust cooking time slightly if tortillas vary in thickness.
- Fry the quesadillas in butter on medium heat to achieve a golden crust without burning.
- Serve warm to maintain the melty cheese and soft potato texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 15g | 5% |
| Protein | 33g | 66% |
| Fat | 40g | 62% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 98mg | 33% |
| Sodium | 1199mg | 50% |
| Potassium | 347mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 910mg | 91% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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