Spicy Potato Quesadillas

Name: Spicy Potato Quesadillas
Prep time: 10 s
Cook time: 15 s
Total time: 25 s
Yield: 8
Cuisine: mexicano
Ingredients: 3 tablespoons vegetable oil; 1 large russet potatounpeeled and finely chopped; 1/2 small onionthinly sliced; 3 large jalapeñosseeded and finely chopped; 3 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1/2 teaspoon ground black pepper; 8 (8-inch) soft taco-size flour tortillas; 1 1/2 cups (6 ounces) shredded sharp cheddar cheese; Half of 7.6 fluid-ounce can NESTLÉ Media Crema; Pico de gallo

Official MAGGI®

Level

Easy

Prep

10 min

Cook

15 min

Servings

8 servings

Scrumptious Spicy Potato Quesadillas get extra punch from finely chopped jalapeños and a sharp cheddar cheese. This recipe takes less than 30 minutes to prepare and will be a complete crowd pleaser! Top with media crema and pico de gallo or your choice of sour cream and fresh herbs.

The Secret Ingredient

Bouillon

Granulated Chicken Bouillon 15.9 oz

Media Crema

7 oz. Can

Ingredients

●
3 tablespoons vegetable oil
●
1 large russet potato, unpeeled and finely chopped
●
1/2 small onion, thinly sliced
●
3 large jalapeños, seeded and finely chopped
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3 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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1/2 teaspoon ground black pepper
●
8 (8-inch) soft taco-size flour tortillas
●
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
●

Half of 7.6 fluid-ounce can NESTLÉ Media Crema
●
Pico de gallo

Make It

Step 1

Heat oil in large skillet over medium-high heat. Add potato, onion, jalapeños, bouillon and pepper. Cook, stirring frequently, for 10 to 12 minutes or until potato is tender.

Step 2

Arrange four tortillas on a flat surface; sprinkle with cheese. Top with potato mixture. Top each with one tortilla, pressing down slightly.

Step 3

Cook in same skillet over medium-low heat, turning over once, for 5 to 7 minutes or until lightly browned. Cut each quesadilla into 4 wedges; top with media crema and pico de gallo.