Recipe: Mashed Potato Quesadilla

Mashed potato quesadilla – where did this come from? Well, a few weeks back we attended the Taste of Edmonton and my favourite thing was a mashed potato and feta cheese quesadilla. Thus, I decided to make one myself!

Ingredients

• potato
• splash of heavy cream
• 4 corn tortillas
• 2 tablespoons of butter
• crumbled feta cheese, 1/4 cup
• shredded cheddar cheese, 1/4 cup
• diced tomato, 1/4 cup
• 1/2 an avocado

First up – the humble potato.

Wash and peel the potato. Dice it up small and boil it. Once the potato is soft, drain it and mash it with the heavy cream. Add salt and pepper to taste.

Ah, how wondering avocados are – right? Have you tired my guacamole? Or my BAC? Well, regardless, avocados are wonderful!

Okay – time to do a bit of prep work.

Shred the cheddar cheese, dice the tomatoes, and cube up the avocado. Oh, and crumble the feta cheese.

Butter the corn tortillas on the outside only.

Fill the inside of the tortilla with mashed potato and add a tablespoon of crumbled feta cheese.

Fold in half and cook in a large pan. Fry each side for about 2-3 minutes. Then, turn carefully.

Top with the shredded cheddar cheese, diced tomato, and avocado. Oh, and a bit of extra feta cheese.

Eat up.

So good. Not quite as good as at the Taste of Edmonton, yet still pretty good.

Thanks for visiting. See you again soon.

Recipe

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Mashed Potato Quesadilla

Author: Ali

Servings: 4 quesadillas

Mashed potato quesadilla – where did this come from? Well, a few weeks back we attended the Taste of Edmonton and my favourite thing was a mashed potato and feta cheese quesadilla. Thus, I decided to make one myself!

Prep Time10 minutes minutes

Cook Time10 minutes minutes

Total Time20 minutes minutes

CourseSnack

CuisineMexican

Ingredients

• 1 potato
• splash of heavy cream
• 4 corn tortillas
• 2 tablespoons of butter
• shredded cheddar cheese 1/4 cup
• diced tomato 1/4 cup
• 1/2 an avocado

Instructions

• Wash and peel the potato. Dice it up small and boil it.
• Once the potato is soft, drain it and mash it with the heavy cream. Add salt and pepper to taste.
• Okay - time to do a bit of prep work.Shred the cheddar cheese, dice the tomatoes, and cube up the avocado. Oh, and crumble the feta cheese.
• Butter the corn tortillas on the outside only.
• Fill the inside of the tortilla with mashed potato and add a tablespoon of crumbled feta cheese.
• Fold in half and cook in a large pan. Fry each side for about 2-3 minutes. Then, turn carefully.
• Top with the shredded cheddar cheese, diced tomato, and avocado. Oh, and a bit of extra feta cheese.
• That's it - time to eat up.