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.
hannah jeffers says
hello!
i am diabetic so when i look to the nutritional information, i need the best explanation of how many carbs PER and what has 15 carbs?
example : your nutritional information here says 15 carbs. the recipe says serves 4. so is this 15/serving?
thank you for helping with my special needs with your recipes!
Tania Sheff says
Hi! I am using an automatic nutrition calculator. Please, double-check these with your calculator of choice (MyFitnessPal, for example). Both tortillas and potatoes are high in carbs. Happy cooking!