This scrumptious Mashed Potato and Mushroom Quesadilla is filled with caramelized onions, mushrooms, leftover mashed potatoes and gooey cheese.
This Mashed Potato and Mushroom Quesadilla makes a quick, filling and tasty lunch or even dinner. Anytime you have leftover mashed potatoes, don't hesitate to make this delicious treat.
I've posted a classic Mashed Potato Quesadilla a while ago and it was a big success. I received so much positive feedback, that I decided to take it a step further and add earthy mushrooms and sweet onions to it. What a wonderful combination! Don't you agree?
Now, let's get to business and start cooking. Here is a list of ingredients needed:
- 4 medium whole wheat or flour tortillas
- 1 ⅓ cup leftover mashed potatoes
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 2 cups mushrooms, sliced
- 2 cups grated cheese (mozzarella, Gouda, provolone, Muenster)
- salt and pepper
1. In a large skillet, saute the onion in butter on a medium-low heat for about 7 minutes, until it softens and starts to brown.
2. Add the mushrooms, increase the heat to medium and cook for 5-7 minutes. Season with salt and pepper and set aside.
3. To assemble the quesadilla, spread ⅓ cup of mashed potatoes on one side of the tortilla.
4. Then sprinkle with ¼ cup of cheese.
5. Spread ¼ of the mushroom-onion mixture on top.
6. And add another ¼ cup of cheese. 🙂
7. Fold the tortilla in half and press slightly with your hand to bind the layers together. Repeat this step to make the remaining three Quesadillas.
8. Fry in a little butter for about 2 minutes on each side.
You can serve this Mashed Potato and Mushroom Quesadilla with a fresh salad, sour cream or salsa. I served it with Roasted Pepper dip and it was fantastic! Let me know how you enjoyed this Quesadilla, friends!
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Mashed Potato Mushroom Quesadilla
Ingredients
- 4 medium whole wheat or flour tortillas
- 1 ⅓ cup leftover mashed potatoes
- 2 tbsp butter
- 1 medium onion, thinly sliced
- 2 cups mushrooms, sliced
- 2 cups cups grated cheese (mozzarella, Gouda, provolone, Muenster)
- salt and pepper
Instructions
- In a large skillet, saute the onion in butter on a medium-low heat for about 7 minutes, until it softens and starts to brown.
- Add mushrooms, increase the heat to medium and cook for 5-7 minutes. Season with salt and pepper and set aside.
- To assemble the quesadilla, spread ⅓ cup of mashed potatoes on one side of the tortilla and sprinkle with ¼ cup of cheese. Spread ¼ of the mushroom-onion mixture on top and sprinkle with ¼ cup of cheese again.
- Fold the tortilla in half and press slightly with your hand to bind the layers together. Repeat this step to make the remaining three Quesadillas.
- Fry in a little butter for about 2 minutes on each side.
I mixed a bit of fresh thyme I have growing in my herb bucket outside in a couple cloves of garlic sautéed with onion. [When I make my mashed potatoes, I make cauliflower mashed potatoes. ] I don’t eat meat very often, but I had a little bacon & I wanted to use that, so I made cauliflower mashed potato and bacon quesadillas. Delicious! Thank you! 🙂
Sounds great! Thank you, Redhead!
I was looking for a way to usre up leftover mashed potatoes and I saw this recipe. I love auesadillas so I'm going to try this tonight. What a terrific idea!
Thanks, Phyllis!
This was AMAZING!!!
Yay! I am glad you liked it, Vickie!
This looks fantastic! Was wondering if you had a recipe for the roasted red pepper sauce shown in the pictures. Much appreciated!
Thank you! I actually use store-bought spread. It is called Ajvar. You can google how to make it it, or you can buy it from Amazon: https://amzn.to/2GPV2lZ Thanks for stopping by!
Hi! I'm going to make these soon. Can you freeze leftovers?
I've never tried freezing these, but I think it should be fine. Thanks, Donna!