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Spicy Potato Quesadillas

Spicy Potato Quesadillas
Makes:
8
Prep Time:
10
minutes
Total Time:
25
minutes
based on
2 reviews
Scrumptious Spicy Potato Quesadillas get extra punch from finely chopped jalapeños and a sharp cheddar cheese. This recipe takes less than 30 minutes to prepare and will be a complete crowd pleaser! Top with media crema and pico de gallo or your choice of sour cream and fresh herbs.

In this recipe:


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Ingredients:

  • 3 tablespoons vegetable oil
  • 1 large russet potato, unpeeled and finely chopped
  • 1/2 small onion, thinly sliced
  • 3 large jalapeños, seeded and finely chopped
  • 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
  • 1/2 teaspoon ground black pepper
  • 8 (8-inch) soft taco-size flour tortillas
  • 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
  • Half of 7.6 fluid-ounce can NESTLÉ Media Crema
  • Pico de gallo

Directions:

HEAT oil in large skillet over medium-high heat. Add potato, onion, jalapeños, bouillon and pepper. Cook, stirring frequently, for 10 to 12 minutes or until potato is tender.

ARRANGE four tortillas on a flat surface; sprinkle with cheese. Top with potato mixture. Top each with one tortilla, pressing down slightly.

COOK in same skillet over medium-low heat, turning over once, for 5 to 7 minutes or until lightly browned. Cut each quesadilla into 4 wedges; top with media crema and pico de gallo.


Reviews:

Review This Recipe
  •  Star(s)

    Fun Veggie Main Dish!

    Sarah S from Saint Paul, MN

    I made these last night with some extra potatoes I had from my CSA. The only thing I did differently was add some fresh tomatoes on top of the potato mixture before cooking the quesadilla, otherwise made the recipe as stated. Very tasty and quick.

  •  Star(s)

    Yummy

    Hollie Linam from Arkansas

    The whole family loved this recipe. I didn't go as heavy with the jalapenos because my kids are picky about hot stuff, but they couldn't get enough of this and asked me to make again.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Spicy Potato Quesadillas

    Ingredients

    • 3 tablespoons vegetable oil
    • 1 large russet potato, unpeeled and finely chopped
    • 1/2 small onion, thinly sliced
    • 3 large jalapeños, seeded and finely chopped
    • 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
    • 1/2 teaspoon ground black pepper
    • 8 (8-inch) soft taco-size flour tortillas
    • 1 1/2 cups (6 ounces) shredded sharp cheddar cheese
    • Half of 7.6 fluid-ounce can NESTLÉ Media Crema
    • Pico de gallo

     

    Directions

    HEAT oil in large skillet over medium-high heat. Add potato, onion, jalapeños, bouillon and pepper. Cook, stirring frequently, for 10 to 12 minutes or until potato is tender.

    ARRANGE four tortillas on a flat surface; sprinkle with cheese. Top with potato mixture. Top each with one tortilla, pressing down slightly.

    COOK in same skillet over medium-low heat, turning over once, for 5 to 7 minutes or until lightly browned. Cut each quesadilla into 4 wedges; top with media crema and pico de gallo.

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