© Todd Porter & Diane Cu
Active Time
Total Time
45 MIN
Serves : 4

Curried potatoes add an Indian twist to the quick and easy quesadilla. Slideshow: More Vegetarian Appetizer Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Step 5    

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.

Step 6    

Serve with salsa, guacamole and sour cream.

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