Crispy Potato Quesadillas

Name: Crispy Potato Quesadillas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: central american
Ingredients: Kosher salt; 1 pound potatoes, unpeeled but scrubbed clean; 1 cup peas, frozen or fresh (6 ounces); 2 cups shredded semi-soft cheese, such as Monterey Jack or Cheddar; 1½ tablespoons avocado or vegetable oil; 8 (7- to 8-inch) flour tortillas; 1/4 medium green cabbage, thinly sliced (about 4 cups); 2 carrots, grated; 1/2 red onion, thinly sliced; 1 jalapeño or serrano, diced (seeded for less spice, if desired); 1 lime, juiced; 3 tablespoons white or apple cider vinegar; 1½ teaspoons sugar; Sour cream or Mexican crema, optional, for serving

By Kristina Felix

Published May 28, 2025

Crispy Potato Quesadillas — Armando Rafael for The New York Times. Food Stylist: Brett Regot.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 4(225)
Comments: Read comments

Despite what many people think, quesadillas don’t always have cheese. In Mexico City, you can order a “quesadilla sin queso” with a variety of fillings, highlighting the regional debate around what constitutes a true quesadilla. This version embraces both worlds: It contains cheese, but it’s melted into a hearty potato and pea filling that makes these quesadillas more satisfying as a complete meal. The quick slaw on top, inspired by curtido (a vinegary cabbage salad popular throughout Central America), balances the richness of the quesadillas and provides a nice spicy crunch. If you have any slaw left over, it keeps for up to four days in the refrigerator and is versatile enough to serve with plain rice or grilled meat or fish throughout the week.

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Ingredients

Yield:4 servings

Kosher salt
1pound potatoes, unpeeled but scrubbed clean
1cup peas, frozen or fresh (6 ounces)
2cups shredded semi-soft cheese, such as Monterey Jack or Cheddar
1½ tablespoons avocado or vegetable oil
8(7- to 8-inch) flour tortillas
¼medium green cabbage, thinly sliced (about 4 cups)
2carrots, grated
½red onion, thinly sliced
1jalapeño or serrano, diced (seeded for less spice, if desired)
1lime, juiced
3tablespoons white or apple cider vinegar
1½ teaspoons sugar
Sour cream or Mexican crema, optional, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees.
Step 2
Fill a medium pot with water; add 2 tablespoons salt and set it to boil on high. Cut potatoes into 1-inch chunks and place them in the pot as you go. Once the water is boiling, lower the heat slightly to maintain a rolling boil and cook potatoes for 5 to 7 minutes, until easily pierced with a fork. Add the peas and cook for 3 minutes more. Drain the vegetables, return them to the pot, add the cheese and mash until fully combined. Add more salt to your taste.
Step 3
Add the oil to a baking sheet and spread it around evenly using one side of a flour tortilla, then repeat with another until you have 4 tortillas lightly oiled on one side, evenly arranged on the baking sheet (it’s okay if they overlap a bit.)
Step 4
Divide the mash among the tortillas. Top each with a second tortilla and press down until the filling almost spills out. Flip the quesadillas so the other side gets oiled.
Step 5
Bake for 8 minutes, flip the quesadillas over, and bake for another 8 minutes until browned and crispy. They may puff up, which is great.
Step 6
Meanwhile make the topping. Combine the cabbage, carrots, red onion, jalapeño, lime juice, vinegar, sugar and 1½ teaspoons salt. Toss the slaw with your hands and taste to adjust for vinegar, salt or sugar until the slaw is to your liking.
Step 7
To serve, quarter the quesadillas with a sharp knife and top with slaw and a dollop of sour cream, if using.

Ratings

4 out of 5

225 user ratings

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Comments

Marty2 weeks ago

OK - San Diego chiming in. The potatoes were boiled until softened. Red peppers, onions and Anaheim chiles sautéed in the cast iron skillet. Add the potatoes with additional butter in the skillet. Salt, pepper, ancho chile, cayenne pepper for spices. No peas - these have no place in a Mexican dish. Actually going to prepare individual quesobirria tacos with the potato medley on my comal. As good as any of the best taco shops in town.

cosmos2 weeks ago

@Marty — thank you, especially for your comment about the peas. I was shaking my head “no way” when I read that in the steps.

C dubs3 weeks ago

They’re essentially pierogi quesadillas and highly recommend

Lou R2 days ago

My family has been making potato tacos for decades. (For us, a taco is anything rolled or folded into a tortilla with the exception of enchiladas and quesadillas the latter made only with cheese as the name implies.) We use leftover mashed potatoes, queso fresco or Parmesan cheese and fresh or pickled jalapeños. Encased in corn, never flour, tortillas and pan fried then served with thinly sliced cabbage inside. One of the earliest meals we were taught to make.

pfox3 days ago

All the suggested additions and substitutions sound great but I made it just as written and it was terrific. I did end up doubling the slaw dressing and would make that again as a side dish for a summer picnic.

AMT5 days ago

Love this recipe. It's now on rotation in our household. I make a batch and refrigerate it for lunches or dinners for a few days. Have also made it with pumpkin because I had one to use up. I added my homemade quesadilla spice mix because we found it a bit bland.

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