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Potato Quesedilla

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  • Complexity: easy
  • Ready in: 40 min
  • Srv: 4
Potato Quesedilla


  • 2 cups potato flakes
  • 300g ground meat (of your choice)
  • 150 g panela cheese
  • 2 guajillo peppers
  • 2 cloves garlic
  • 1/2 onion
  • 1/2 cup tomato puree
  • 1 tomato
  • 150 g oil
  • salt and pepper to taste


  1. Re-hydrate POTATO FLAKES in 3 cups of water. Boil the peppers in water and when they are soft, set aside, remove the seeds and the veins. Liquefy the tomato and the tomato puree with the peppers and set aside. In a pan with some oil, lightly fry half of the onion and the garlic, the peanuts and liquefy them with the tomato ands peppers mixture that you saved. Return this sauce to the pan and let it boil for 5 minutes; season. In a pan put 3 tablespoons of oil, fry the garlic and the remaining chopped onion, add the meat, season and add 4 tablespoons of the sauce that you prepared. Once the meat is prepared, add the MASHED POTATOES and season again, set aside.

  2. Dough: Mix both flours with the salt, the oil and enough water to make the dough. Extend the dough and form circles for the quesadillas. Stuff with the POTATO and meat mixture; add the cheese and close very well so that they don't open up when you fry them. Pinch them with a fork, set aside. In a hot pan, add oil and wait until its hot, start frying the quesadillas. Once they are golden, place them on a paper towel and serve them you hot with the remaining sauce.

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