Every bite of these cheesy quesadillas de papas transforms an ordinary meal into something comforting and delicious! Take your classic quesadillas and stuff them with potato chunks, melty cheese, Mexican crema, and some chilies to give them a kick.
Quesadillas de papas or potato quesadillas are made with masa tortillas filled with a mixture of soft potato chunks, your favorite melty cheese, Mexican crema, and pickled jalapeños.
The masa tortilla is filled with the potato mixture, folded over, and then deep-fried in hot oil. Once cooked, the potato quesadillas are crispy on the outside with a soft, flavorful, and gooey filling that tastes like heaven!
These potato quesadillas are then topped with more crema, shredded lettuce, queso fresco, and a mildly spicy, and flavorful jalapeño salsa.
Why This Recipe Works
- Perfect for any occasion: While quesadillas fritas are typically sold for breakfast in Mexico, potato quesadillas make a great appetizer, snack, or party food.
- Satisfying and filling: The combination of soft masa, potatoes, and cheese will leave you feeling full and satisfied.
- Make-ahead meal: You can easily prepare the potato mixture ahead of time and store it in the refrigerator until you’re ready to assemble, fry, and eat.
- Packed with familiar flavors: With a perfect balance between tangy, creamy, and spicy, there’s something for everyone to love about these quesadillas de papas.
Ingredients
For the quesadillas
- Masa harina: Masa harina is a type of flour made from treated ground corn that is used to make tortillas. You can find it in most grocery stores or online.
- Water: I like using lukewarm water to help bind the masa naturally.
- Baking powder: Gives the quesadillas a light and fluffy texture.
- Salt: Enhances the flavor of the masa dough.
- Oil: For frying.
For the potato filling
- Potatoes: You can use any type of potato, such as Russet, Idaho, or Yukon gold potatoes.
- Cheese: Any melty cheese will work great in potato quesadillas, including Chihuahua, Oaxaca, Monterey Jack, and even mozzarella.
- Chilies: Pickled jalapeños for a hint of spice! Omit them if you prefer your quesadillas without heat.
- Mexican crema: Adds richness and creaminess to the quesadillas. You can substitute sour cream with some Greek yogurt if it’s not available where you live.
- Seasonings: Salt and pepper to taste
How To Make Quesadillas de Papas
Place potatoes in a pot and cover them with plenty of water. Bring to a boil and cook until potatoes are nicely softened (about 30-40 minutes, depending on the size of the potatoes).
Allow potatoes to cool down and peel them, then chop them into small chunks or lightly mash them with a fork.
Place potatoes in a mixing bowl and add the cheese to the bowl. Add pickled jalapeños, cream, and season with salt and pepper.
Mix well until all ingredients are combined and then set the mixture aside.
Mix masa harina, salt, and baking powder in a large bowl. Add water and knead until you’ll have a soft dough that doesn’t stick to your hands.
Divide the dough into 16 portions and roll each one into a ball.
Heat 2-inch oil in a large frying pan over medium heat.
Use a tortilla press or a heavy dish to press a dough ball between two plastic sheets to make a thin tortilla. Peel the sheet on top and add the potato filling in the middle.
Top Tip: Go easy with the potato filling, if you add too much the quesadillas will break while frying!
Fold the tortilla into a half-moon and press it a little bit on the edges to stick them together.
Remove the last plastic sheet and place the raw quesadilla on your hand, then carefully add it to the hot oil.
Repeat the steps adding as many quesadillas as fit in your pan.
Fry quesadillas de papas for 5-6 minutes flipping them once or twice. Baste with oil on the uncooked side so it will seal and make it easier to flip over.
As you cook them, place them on a paper-lined plate to remove excess oil.
Once all potato quesadillas are cooked, divide them into serving plates and garnish with lettuce, cream, cheese, and a good drizzle of salsa. Enjoy immediately!
Recipe Notes
- Cut the potatoes evenly and small enough so that they fit perfectly into the quesadillas.
- Double up the cheese on these potato quesadillas to make them extra cheesy and delicious.
- If you want to add some extra flavor, try adding some cooked chorizo or bacon to the mix.
- Don’t be afraid to use a lot of oil to deep fry the quesadillas so that it cooks through the center.
How To Serve Potato Quesadillas
Quesadillas de papas already taste heavenly on their own, but eating them with one of these hot and refreshing salsas and sides will make the flavors stand out even more:
How to store & reheat
If you’re all about making a big batch of quesadillas de papas for quick meals like me, allow them to cool down completely then store them in a paper-lined container with a tight lid in the fridge for up to 3 days.
Enjoy them again by placing the quesadillas on a tray and baking at 375°F/190°C until heated through.
You can also store the cooked filling or any leftovers in an airtight container for up to 3 days in the refrigerator.
More Quesadilla Recipes
If you loved this recipe for Potato Quesadillas recipe. Please take a minute to rate it below in the comments. And remember to follow this blog on Pinterest, Instagram, YouTube, and Facebook.
Video
Quesadillas de Papa
Ingredients
- 3 cup 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 cup crumbled queso fresco (or the cheese you prefer)
- 1 ½ cup Mexican cream
- Jalapeño sauce (or you favorite salsa)
Instructions
Make the potato filling
- Place potatoes in a pot and cover them with plenty of water. Bring to a boil and cook until potatoes are nicely softened (about 30-40 minutes, depending on the size of the potatoes).
- Allow potatoes to cool down and peel them, then nicely chop them into small chunks. Place potatoes in a mixing bowl.
- Add the cheese to the bowl. Add pickled jalapeños, cream, and season with salt and pepper.
- Mix well until all ingredients are combined. Set aside.
Make quesadillas & cook
- Mix masa harina, salt, and baking powder in a large bowl. Add water and knead until you'll have a soft dough that doesn't stick to your hands.
- Heat 2-inch oil in a large frying pan over medium heat.
- Divide the dough into 16 portions and roll each one into a ball.
- Use a tortilla press or a heavy dish to press a dough ball between two plastic sheets to make a thin tortilla.
- Peel the sheet on top and add the potato filling in the middle.
- Fold the tortilla into a half-moon and press it a little bit on the edges to stick them together.
- Remove the last plastic sheet and place the raw quesadilla on your hand, then carefully add it to the hot oil.
- Repeat the steps adding as many quesadillas as fit in your pan.
- Fry quesadillas for 5-6 minutes flipping them once or twice. Baste with oil on the uncooked side so it will seal and make it easier to flip over.
- As you cook them, place them on a paper-lined plate to remove excess oil.
- Once all quesadillas are cooked, divide them into serving plates and garnish with lettuce, cream, cheese, and a good drizzle of salsa.
- Serve and enjoy!
Notes
- Cut the potatoes evenly and small enough so that they fit perfectly into the quesadillas.
- Go easy with the potato filling, if you add too much the quesadillas will break while frying
- If you have leftovers allow them to cool down completely then store them in a paper-lined container with a tight lid in the fridge for up to 3 days.
Mari, hice tus quesadillas de papa ayer y las acompañe con tu salsa de molcajete. Fueron un éxito! Gracias por la excelente receta, el relleno era espectacularmente bueno.