Description
A fast, crispy, and customizable breakfast quesadilla that uses leftover potatoes and cheese. Perfect for busy weeknights, this recipe is ready in 15 minutes and offers a satisfying crunch with a gooey interior.
Ingredients
Scale
- 4 large flour tortillas (8-inch / 20cm)
- 2 cups cooked potatoes, diced or shredded (300g)
- 1.5 cups shredded cheese (150g), such as Mexican blend or sharp cheddar
- 2 tablespoons butter or oil (mix of both recommended)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: 1/2 cup cooked bacon or sausage, crumbled
- Optional: 2 tablespoons chopped green onions
- Optional: Salsa or hot sauce for serving
Instructions
- Prep ingredients: Dice potatoes into 1/2-inch cubes if using fresh, or roughly dice leftovers. Grate cheese and measure spices.
- Heat a 10-inch non-stick skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Wait until butter stops foaming and a potato piece sizzles upon contact.
- Add potatoes to the pan in a single layer. Cook for 5-7 minutes, stirring occasionally, until golden brown and crispy. Season with half the garlic powder, paprika, salt, and pepper. Remove potatoes and set aside.
- Wipe out pan if needed. Place one tortilla in the pan. Sprinkle half the cheese on one half of the tortilla, top with cooked potatoes, then sprinkle remaining cheese on top.
- Fold tortilla in half and press gently. Cook for 3-4 minutes on medium heat until golden brown and crispy. Flip carefully and cook other side for 2-3 minutes until cheese is melted.
- Remove from pan and let rest for 1 minute before cutting into wedges. Repeat with remaining tortillas, adding more fat as needed.
Notes
Use cold potatoes for better crispiness. Avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting. If using corn tortillas, heat them briefly to make them pliable. Reheat leftovers in a skillet to maintain crispiness; avoid the microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2
- Sodium: 520
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 3
- Protein: 14
Keywords: breakfast quesadilla, crispy potato recipe, quick breakfast, leftover potatoes, cheese quesadilla, weeknight meal, easy breakfast