1 pound baking potatoes, peeled and cut into 1-inch pieces
1/2 teaspoon kosher or sea salt, plus more to taste
2 tablespoons butter
2 tablespoons milk
Fresh cracked black pepper, to taste
2 teaspoons curry powder
Eight 8-inch flour tortillas
6 ounces cheddar cheese, grated
Salsa, guacamole and sour cream, for serving (optional)
How to Make It
Place the potatoes and 1/2 teaspoon salt in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce to medium-low and simmer for 10 to 15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash.
Stir it the butter, milk and curry to the potatoes and then season with salt and pepper. Set aside and allow potatoes to completely cool.
Spread half of the cheese on top of 4 tortillas. Top with a spoonful of potato. Add a final layer of cheese and gently spread to even out, leaving a gap around the edges. Top with remaining tortillas.
Heat a large skillet or griddle over medium-high heat. Place a filled tortilla on the pan and cook the tortilla for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes until the second side is golden and the cheese is completely melted.
Remove from the pan and repeat with the remaining quesadillas. Allow each to cool for a few minutes before cutting into 4 to 6 pieces.
Serve with salsa, guacamole and sour cream.
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