Easy cheesy potato quesadillas are slightly spicy and quick to prep the filling ahead of time. A mix of baby potatoes, jalapeño, and onion folded into a cheesy quesadilla with a little hot sauce aioli on the side.
I am pretty sure that if you look back through the history of the blog you will see that I can never get my act together in time to post a Mexican-inspired recipe before May 5th.
Restaurant style blender salsa recipe was posted after May 5th.
Beef and potato enchilada skillet got posted May 13th.
It gets worse and worse the further you go back in the blog history.
The only exception was the year I posted the recipe for homemade lime margarita mix.
Who doesn’t work under a time crunch when the payout is margaritas though, right?
I am sure you found other bloggers’ recipes to fill the need for your Cinco de Mayo dinners.
Easy cheesy potato quesadillas start off with boiling some baby potatoes until tender.
These potatoes can be made for meal prep when you have time.
Use half the bag of baby potatoes for these quesadillas and the other half for grilling or breakfast potatoes.
Store the potatoes in the fridge until you want to make the quesadillas.
Time for quesadillas? OK! Here’s what you need:
- Boiled Baby Potatoes
- Extra-Virgin Olive Oil
- Yellow Onion
- Jalapeño Pepper
- Shredded Cheese
Roughly chop the cooked potatoes.
Heat the olive oil and then sauté the onion and jalapeño.
Once they are tender, add the potatoes. Season with salt and pepper.
Give the potatoes a mash.
We are NOT making mashed potatoes here!
You just want the potato pieces small enough to fit in the folded quesadilla.
Cook them until you get a little caramelization on the potatoes.
Remove the filling. Transfer to a bowl and keep nearby.
Return the same pan to the heat.
While it heats back up, mix up the aioli.
The aioli consists of your favorite hot sauce, lime juice, and mayo. Done deal!
Add the tortillas to the pan. Coo on one side and then flip.
Add the cheese, a few spoonfuls of filling, and then a spoonful of the aioli.
Once the cheese is melted, fold the tortilla, and then cook on both sides until golden and crisp.
It cannot be easier!
The filling can be prepped days in advance. You can also store any excess leftover filling for quesadillas another day.
May is a crazy month so the more easily prepped foods like easy cheesy potato quesadillas you have on hand, the easier your life will be.
Sorry for saying easy so many times.
You get the point.
Potato filling can be made up to 3 days in advance and stored in the fridge in an airtight container. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The aioli can be as hot as you want it. Use less hot sauce if you like a milder heat. Also, if you don’t like Mayo feel free to sub plain Greek yogurt or sour cream.
Potato filling can be made up to 3 days in advance and stored in the fridge in an airtight container.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.