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Fridge-Emptying Potato Quesadillas

A choose your own adventure featuring potatoes and leftovers from the fridge.

Plated Quesadilla Vert 2
Image: Jono Elderton for 12 Tomatoes

Quesadillas are a great way to incorporate the tasty leftovers from meals before into a delicious plate for you and your family. They’re yummy, quick, and easy to put together while offering endless opportunities to individualize for the picky or more specialized palates in your life.

Quesadilla Ingredients 1
Image: Jono Elderton for 12 Tomatoes

Potatoes are an underrated lead ingredient that provides an interesting variation from the quesadilla norm. Potatoes can be combined with just about any veggies and/or proteins you have left in the fridge. It’s almost impossible to go wrong in creating a delicious disc!

Layer Ingredients 2
Image: Jono Elderton for 12 Tomatoes

Loading your quesadilla with ‘fridge emptying’ ingredients is as easy as putting your head in the fridge and taking a look around. Starting with a layer of cheese, you can then add thin layers of other ingredients around your soft, parboiled potatoes.

Layer Thinly 2
Image: Jono Elderton for 12 Tomatoes

Jono’s note: You don’t want make your quesadilla too thick with filling, or the ingredients won’t mesh, or stay together, even with melted cheese for extra binding. Also, make sure to leave an edge, so that can toast together during the cooking process.

Cook in the Pan 3
Image: Jono Elderton for 12 Tomatoes

Quesadillas are an awesome choose your own adventure! You can make them hotter individually by adding cayenne pepper, jalapenos, or hot sauce as you like. As far as this recipe goes, everything except for the spuds and cheese can be switched out for something else that you may prefer instead.

And if you want to make a meal of it, you can add to your quesadilla dish with Pico de Gallo, fresh avocado, spicy rice, or black beans, much like a restaurant would.

Pull Apart Quesadilla 2
Image: Jono Elderton for 12 Tomatoes

Makes 4

10m prep time

20m cook time

5
Rated 5 out of 5
Rated by 1 reviewers
Ingredients
  • 1 x 8 pack of wraps/tortillas
  • 2 small potatoes, washed
  • 1 cup pre-cooked chicken, finely chopped
  • 1-2 cups shredded 3 cheese mix
  • 1/2 cup red/green bell peppers
  • 2 oz canned sweet corn kernels, drained
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1/2 cup sour cream
  • 2 ripe avocados, chopped
  • Spray cooking oil
  • Kosher salt and black pepper, to taste
Preparation
  1. Roughly chop potatoes into small sections and parboil for 8-10 minutes.
  2. While potatoes are cooking, take 4 tortillas and spray the surface lightly with oil.
  3. Start with a layer of cheese and then add thin layers of other ingredients, making sure to leave an edge.
  4. Add another layer of cheese.
  5. Combine spices into a small bowl, stir, and then liberally add the spice mix to each wrap.
  6. Drain potatoes, making sure they are soft enough to eat, then add to the quesadilla mix.
  7. Top with salt and pepper, cover with another wrap or tortilla of the same size, and press together firmly.
  8. Pre-heat suitably sized pan to medium. Add each quesadilla individually, and cook for 3-5 minutes, or until golden on the outside.
  9. Keep quesadillas warm in the oven at 250°F-300°F.
  10. Plate and serve immediately with dipping sauce, sour cream, and fresh avocado.
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Quesadillas are a great way to incorporate tasty bits and pieces from meals before into a delicious plate for you, your family, and guests. They’re quick and easy to put together and offer endless opportunities to individualize for the picky or more specialized palates in your life.

Potato quesadillas are an underrated version of the beloved ‘toastie’, providing variety to the usual cheesy mix complemented by protein or veggies. They can be combined with just about any veggies and/or proteins you have left in the fridge. It’s almost impossible to go wrong creating a delicious disc!

Check out my recipe for fridge-emptying potato quesadillas below. Everything, except for the spuds and cheese, can be switched out for something you may prefer. It’s a fantastic choose your own adventure!

Plated Potato Quesadilla 2
Image: Jono Elderton, 12 Tomatoes

Fridge-Emptying Potato Quesadillas (Makes 4)

Ingredients

Potato Quesadilla Ingredients
Image: Jono Elderton, 12 Tomatoes
  • 1 packet of wraps/tortillas (most come in packs of 8)
  • 2 small potatoes, unpeeled but cleaned
  • 1 cup of chicken, shredded or finely chopped (can be swapped for any protein option)
  • 1-2 cups shredded cheese (I prefer 3 cheese option)
  • ½ cup red/green bell peppers
  • 2 oz sweet corn kernels
  • 2 tbsp sweet paprika
  • 1 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp black pepper
  • 1 tbsp pink himalayan rock salt
  • Spray cooking oil
  • Optional: hot sauce
    Serve with: sour cream, fresh avocado

Instructions

1. Roughly chop potatoes into small sections and pre-boil for 8-10 mins in the microwave on high.

Pre-boiled potatoes
Image: Jono Elderton, 12 Tomatoes

2. While potatoes are cooking, take 4 tortillas and spray the surface lightly with oil (you can go without if you prefer)

3. Load with ‘fridge emptying’ ingredients. Start with a layer of cheese and then add thin layers of other ingredients (you don’t want your quesadilla too thick, or they won’t stick, mesh, or stay together). Also, make sure to leave an edge that can toast together.

3. Add another layer of cheese! It helps bind everything and tastes delicious.

4. Combine spices into a small bowl, stir, and then liberally add the spice mix to each wrap. If you want to make them hotter individually, you can add cayenne pepper, jalapenos, or hot sauce as you like.

5. Drain potatoes, making sure they are soft enough to eat, then add to the quesadilla mix.

Ready to cook
Image: Jono Elderton, 12 Tomatoes

6. Top with another wrap or tortilla of the same size. (You can spray the inside of the topping tortilla)

7. Pre-heat suitably sized pan to medium and add each quesadilla to the pan to cook individually.

Quesadilla in the Pan
Image: Jono Elderton, 12 Tomatoes

8. Heat for 4-5 minutes (flipping 1-2 times to make everything even) or until wraps are golden brown on the outside and the cheese – at least – is melted on the inside.

9. Plate each quesadilla individually, adding avocado, sour cream, and spice mix to taste.

10. Serve and enjoy!

Pulling Apart Quesadilla
Image: Jono Elderton, 12 Tomatoes
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