Description
These flavorful Potato Quesadillas are a comforting staple of Mexican cuisine that will delight your taste buds.
Ingredients
Scale
- 2 cups Masa Harina (or gluten-free flour)
- 1 cup Lukewarm Water
- 1 tsp Baking Powder (optional)
- 1 tsp Salt (to taste)
- 1.5 lbs Potatoes (baked or steamed)
- 1 cup Melty Cheese (Oaxaca or Monterey Jack)
- 2 Tbsp Pickled Jalapeños (substitute with fresh for milder heat)
- 3 Tbsp Mexican Crema (or sour cream)
- Salt & Pepper (to taste)
- 2 cups Lettuce (shredded)
- 1.5 cups Queso Fresco (or feta)
- Jalapeño Sauce (for serving)
Instructions
- Boil peeled potatoes in salted water until tender, approximately 30-40 minutes. Once soft, drain, let cool briefly, then chop or mash and set aside.
- In a mixing bowl, combine the cooked potatoes with melty cheese, pickled jalapeños, and Mexican crema. Season with salt and pepper.
- In a large bowl, whisk together masa harina, salt, and baking powder. Gradually add lukewarm water, mixing until smooth. Knead gently for 1-2 minutes.
- Divide the dough into 16 equal balls. Flatten each between plastic wrap or parchment to create 6-inch tortillas.
- Heat 2 inches of oil in a deep pan over medium heat. Fill each tortilla with mix, fold over and seal edges, fry for 5-6 minutes until golden brown.
- Transfer cooked quesadillas to a paper-lined plate to absorb oil. Garnish with shredded lettuce, crema, queso fresco, and jalapeño salsa.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 295
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Potato Quesadillas, Mexican Cuisine, Comfort Food