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Cheesy Potato Quesadillas with Chipotle Mayo
10 minutes
45 minutes
Serves 4
Steps
- Place 12 ounces small red potatoes and 1 tablespoon kosher salt in a medium saucepan and add enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Meanwhile, thinly slice 1/2 medium yellow onion. Thinly slice the green and white parts of 4 medium scallions (about 3/4 cup).
- When the water is boiling, reduce the heat to maintain a simmer. Cook until the potatoes are very tender, cooked through, and can be easily pierced with a sharp knife with no resistance, 15 to 20 minutes. Meanwhile, make the sauce.
- Juice 1/2 medium lime into a medium bowl (about 1 tablespoon). Add 1/2 cup mayonnaise, 2 tablespoons canned chipotle in adobo sauce, and 1/2 teaspoon kosher salt, and stir to combine. Taste and stir in more chipotle in adobo sauce if desired.
- When the potatoes are ready, drain. When cool enough to handle, transfer to a medium bowl and crush with the back of a fork or a potato masher into rough 1/2-inch pieces.
- Heat 1 tablespoon of the olive oil in a large cast iron skillet or nonstick frying pan over medium-high heat until shimmering. Add the onion and scallions and cook, stirring occasionally, slightly charred, 5 to 6 minutes. Add the potatoes and cook, stirring halfway through, until lightly golden-brown, about 6 minutes total. Taste and season with kosher salt and black pepper as needed. Return the potato mixture to the bowl. Wipe out the pan with paper towels.
- Place the pan over medium-low heat. Place 2 of the flour tortillas in the skillet in a single layer. Sprinkle 1/4 cup of the Mexican cheese blend onto one half of each tortilla. Top each portion of cheese with 1/4 of the potato mixture, then drizzle each portion of potato with 2 tablespoons of the sauce. Fold the other half of the tortillas over the filling and gently press down.
- Increase the heat to medium high and cook, flipping once, until the quesadillas are golden-brown on both sides and the cheese is melted, 1 to 3 minutes per side.
- Transfer to a cutting board. Add the remaining 1 tablespoon olive oil to the pan. Repeat assembling and cooking the remaining 2 quesadillas. Cut each quesadilla in half and serve with the remaining sauce on the side or drizzled on top.
Notes
- Make ahead: The sauce can be made and the potatoes can be boiled up to 5 days ahead. Refrigerate in separate airtight containers.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat the quesadillas in a low oven until warmed through.
Originally published at thekitchn.com. Reproduced for personal collection.
