Crispy Potato And Cheddar Quesadillas With Salsa

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Beans · vegetarian

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Ingredients

• 3/4 lb russet potatoes
• 1 1/4 tbsp olive oil
• 1 yellow onion
• 4 (10-inch) large flour tortillas
• 3 oz shredded sharp cheddar
• 1 can (15 oz) canned black beans, drained
• 1/2 cup salsa
• 1/4 cup sour cream
• 2 scallions
• 2 tsp, 1 tsp, 1 tsp smoked paprika, cumin, salt

Method (tap to check — screen stays awake)

1. Dice the potatoes into half-inch cubes and parboil 6 minutes, until a knife slides in with slight resistance; drain and steam dry 2 minutes.
2. Fry the potatoes and diced onion in 2 tablespoons olive oil over medium-high 8 to 10 minutes without stirring much, until the cut faces are brown and crackly.
3. Season with the paprika, cumin, and salt, then fold in the drained beans and scallions and take the pan off the heat.
4. Lay a tortilla flat, scatter cheddar over half, spoon the potato filling on, top with more cheddar, and fold over.
5. Griddle each quesadilla in a dry pan over medium 3 minutes per side, pressing lightly, until the outside is spotted brown and the cheese pulls when you peek.
6. Rest 2 minutes so the cheese stops running, then cut into wedges and serve with salsa and sour cream.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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