Kalin’s Potato Quesadilla


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small handful leftover potatos

diced onion

diced green pepper

sliced mushrooms

diced tomatoes

sliced olives

taco seasoning

shredded cheese

tortilla(s)

two frying pans or one flat-top grill

Spray your flat-top grill or frying pan with cooking spray and throw down your potato, onion, green pepper and mushrooms. Top with a liberal dose of taco seasoning. Remember the taco seasoning is onion based, not salt based, so you can put on more than you think without ruining it. Stir these vegetables and get them nice and mixed up with the taco seasoning, though be careful not to mash the potatos.

Next, take one or two tortillas. It’s best to use two on a flat-top, but if you only have a pan, one will do. Throw the tortillas down without any oil or spray at a very low heat. If you put oil down or even cooking spray, your tortillas will get too greasy. If you have two tortillas and two kinds of cheese, put one kind of cheese on one tortilla and the other on the other. Spread it evenly. It doesn’t need to be too thick since you are applying it to both sides. Mozzarella is my favorite because it gives it that nice stringy pizza sensation and isn’t greasy like cheddar. I usually put cheddar on one tortilla and mozzarella on the other. If you use nothing but cheddar, you might be dripping a little grease.

Wait for the cheese to melt, then throw in your tomatos into the vegetable mixture. Mix them up and cook for twenty seconds or so, then mix in the olives and immediately transfer the mixture to the top of your first tortilla and spread evenly, then slap the other one on top. I use two spatulas to carefully transfer to a cutting board to slice into sections.

The little cubed breakfast potatos work well for this, or leftover baked potatos diced into cubes. I’ve even done this using leftover french fries with reasonable success.

Obviously if you’re not a potato person, meat works just as well.

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