Name: Potato Quesadillas (Quesadillas de Papas): Crispy, Cheesy, and Full of Flavor
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: For the Dough:; 3 cups masa harina; 2 cups lukewarm water; 1 tsp baking powder; 1 tsp salt; Oil for frying (as needed); For the Potato Filling:; 1 ½ lb potatoes; 1 cup melty cheese, shredded (Oaxaca, Monterey Jack, mozzarella, etc.); 2 tbsp pickled jalapeño peppers (or more, to taste); 3 tbsp Mexican crema (or sour cream); Salt & pepper (to taste); For Topping:; 2 cups lettuce (shredded); 1 ½ cups crumbled queso fresco (or cheese of choice); 1 ½ cups Mexican cream; Jalapeño sauce (or your favorite salsa)

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Why You’ll Love This Recipe

These potato quesadillas are the ideal combination of textures and flavors. The crispy, golden tortilla contrasts beautifully with the creamy, cheesy potato filling inside. The addition of pickled jalapeños gives the dish a slight tang and heat, while the Mexican crema and queso fresco provide richness. With simple ingredients and straightforward instructions, this recipe is a go-to for a delicious and satisfying meal any time of the day. Plus, they’re fully customizable—add more or less spice, cheese, or toppings depending on your preferences!

Ingredients

For the Dough:

3 cups masa harina
2 cups lukewarm water
1 tsp baking powder
1 tsp salt
Oil for frying (as needed)

For the Potato Filling:

1 ½ lb potatoes
1 cup melty cheese, shredded (Oaxaca, Monterey Jack, mozzarella, etc.)
2 tbsp pickled jalapeño peppers (or more, to taste)
3 tbsp Mexican crema (or sour cream)
Salt & pepper (to taste)

For Topping:

2 cups lettuce (shredded)
1 ½ cups crumbled queso fresco (or cheese of choice)
1 ½ cups Mexican cream
Jalapeño sauce (or your favorite salsa)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potato Quesadillas (Quesadillas de Papas): Crispy, Cheesy, and Full of Flavor

Directions

Make the Potato Filling:

Place the potatoes in a pot and cover them with plenty of water. Bring to a boil and cook until the potatoes are tender, about 30-40 minutes (depending on their size).
Once cooked, allow the potatoes to cool, peel them, and chop them into small chunks. Place the chopped potatoes in a mixing bowl.
Add the shredded cheese, pickled jalapeños, Mexican crema (or sour cream), and season with salt and pepper. Mix everything well and set aside.

Make the Quesadillas:

In a large bowl, mix the masa harina, salt, and baking powder. Add the lukewarm water and knead until you have a soft dough that doesn’t stick to your hands.
Heat about 2 inches of oil in a large frying pan over medium heat.
Divide the dough into 16 portions and roll each portion into a ball.
Use a tortilla press or a heavy dish to press each dough ball between two plastic sheets to form a thin tortilla.
Peel the top plastic sheet off, then spoon the potato filling onto the center of the tortilla.
Fold the tortilla in half to create a half-moon shape and press the edges to seal.
Remove the last plastic sheet and carefully place the quesadilla into the hot oil. Repeat this process with the remaining dough and filling, cooking as many quesadillas as can fit in the pan at one time.

Fry the Quesadillas:

Fry each quesadilla for 5-6 minutes, flipping them once or twice to ensure they are golden brown and crispy on both sides. Baste the uncooked side with oil to help it seal and make flipping easier.
As they cook, place the quesadillas on a paper-lined plate to remove any excess oil.

Serve:

Once all the quesadillas are cooked, divide them onto serving plates.
Garnish with shredded lettuce, crumbled queso fresco, Mexican cream, and a drizzle of jalapeño sauce or your favorite salsa.
Serve hot and enjoy!

Servings and Timing

Servings: 16 quesadillas
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Variations

Add Meat: For a heartier option, you can add cooked ground beef, chicken to the potato filling for extra protein.
Spicy Kick: If you like more heat, add more pickled jalapeños or fresh chilies to the filling.
Vegetarian: This recipe is already vegetarian! You can further customize by adding more veggies like bell peppers, corn, or spinach to the filling.

Storage/Reheating

Storage: Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat quesadillas in a hot skillet over medium heat until crispy and warmed through, or in the oven at 350°F (175°C) for about 10 minutes.

FAQs

Can I use store-bought tortillas instead of making my own dough?

Yes, you can use store-bought tortillas, but homemade masa dough gives these quesadillas a more authentic flavor and texture.

Can I make these ahead of time?

You can prepare the potato filling ahead of time and store it in the fridge. Assemble and fry the quesadillas when you’re ready to serve.

Can I make these quesadillas in the oven instead of frying them?

While frying creates the signature crispy texture, you can bake the quesadillas in the oven at 375°F (190°C) for 10-15 minutes, flipping halfway through, to make them a little healthier.

Can I use a different type of cheese?

Absolutely! Feel free to substitute Oaxaca, mozzarella, or Monterey Jack cheese with your preferred cheese, such as cheddar or even a vegan cheese alternative.

Are these quesadillas gluten-free?

Yes, since they’re made with masa harina, they are naturally gluten-free.

Can I add more vegetables to the filling?

Yes! Feel free to add any vegetables you like, such as roasted peppers, onions, or even corn, to make the filling more colorful and nutritious.

Can I freeze these quesadillas?

Yes, you can freeze the cooked quesadillas. Place them in an airtight container with parchment paper between layers and freeze for up to 1 month. Reheat them in a skillet or oven when ready to eat.

Can I use sour cream instead of Mexican crema?

Yes, sour cream is a great substitute for Mexican crema if you can’t find it.

How do I make the quesadillas more crispy?

To achieve extra crispiness, make sure to fry the quesadillas in enough oil and keep them in the oil long enough for the outside to turn golden brown and crispy.

Can I serve these with anything else besides salsa?

These quesadillas are delicious on their own but also pair wonderfully with guacamole, pico de gallo, or even a side of rice and beans.

Conclusion

Potato quesadillas (quesadillas de papas) are a perfect blend of crispy and cheesy, making them an irresistible snack or meal. With a delicious filling of mashed potatoes, cheese, and pickled jalapeños, these quesadillas offer comfort and flavor in every bite. They are easy to make, and the crispy, golden exterior and melty filling will surely satisfy your cravings. Add your favorite toppings and enjoy these flavorful treats!