Mashed Potato and Mushroom Quesadilla

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 1/3 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 1/3 cup of mashed potatoes on one side of the tortilla.

4. Then sprinkle with 1/4 cup of cheese.

5. Spread 1/4 of the mushroom-onion mixture on top.

6. And add another 1/4 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!

You’ll also enjoy these recipes:

• Sage Mashed Potatoes
• Creamy New Potatoes
• Baked Rosemary Potatoes
• Mashed Potato Quesadilla

Mashed Potato Mushroom Quesadilla

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Potato Quesadilla

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 546kcal

Author: Tania Sheff

Ingredients

• 4 medium whole wheat or flour tortillas
• 1 1/3 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

Psst! Scroll up the post for detailed step-by-step photos!

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 1/3 cup of mashed potatoes on one side of the tortilla and sprinkle with 1/4 cup of cheese. Spread 1/4 of the mushroom-onion mixture on top and sprinkle with 1/4 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.

Notes

Nutrition

Calories: 546kcal | Carbohydrates: 15g | Protein: 33g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 1199mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1300IU | Vitamin C: 7.4mg | Calcium: 910mg | Iron: 1.1mg

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