Crispy Mashed Potato Quesadillas with Yogurt Lime Dip

Why You’ll Love This Recipe

• Transforms humble leftovers into a crisp, gooey, golden snack or speedy supper.
• Uses pantry basics and just one pan—minimal cleanup.
• Customizable: add veggies, proteins, or swap cheeses to match what you have.
• Kid-friendly flavors with an optional tangy yogurt-lime dip for balance.

Grocery List

• Produce: Scallions, 1 lime
• Dairy: Sharp cheddar, plain Greek yogurt, butter (if using)
• Pantry: Corn tortillas, neutral oil, honey, kosher salt, black pepper, hot sauce

Full Ingredients

For the Quesadillas

• 2 cups cold leftover mashed potatoes (well seasoned but not too loose)
• 3 scallions (green onions), thinly sliced
• 1/2 cup shredded sharp cheddar cheese
• 8 (6-inch) corn tortillas
• 2 tablespoons unsalted butter or neutral oil, divided (plus more as needed)
• 1/2 teaspoon kosher salt (adjust if mash is already salty)
• 1/4 teaspoon freshly ground black pepper

Yogurt-Lime Dip

• 1/2 cup plain Greek yogurt (2% or whole milk)
• 1 tablespoon fresh lime juice
• 1/2 teaspoon finely grated lime zest
• 1/2 teaspoon honey or agave (optional, for balance)
• Pinch of kosher salt

To Serve

• Hot sauce (your favorite)
• Lime wedges (optional)
• Chopped cilantro (optional garnish)

Step-by-Step Instructions

Step 1: Make the yogurt-lime dip

In a small bowl, whisk together the Greek yogurt, lime juice, lime zest, honey (if using), and a pinch of salt until smooth. Taste and adjust seasoning. Set aside to meld while you cook.

Step 2: Mix the mashed potato filling

In a medium bowl, combine the cold mashed potatoes, sliced scallions, shredded cheddar, kosher salt, and black pepper. Stir until evenly distributed. If the mash is very stiff, loosen with 1–2 teaspoons milk or water so it spreads easily but holds its shape.

Step 3: Preheat the pan and warm tortillas

Heat an electric griddle to 375°F or a large skillet over medium heat. For easy folding and fewer cracks, warm each tortilla directly on the hot surface for 15–20 seconds per side until pliable; stack inside a clean towel to keep warm.

Step 4: Assemble the quesadillas

Lay 4 tortillas on a board. Spread about 1/2 cup of the potato mixture evenly on each, leaving a 1/4-inch border. Top with the remaining tortillas to form 4 quesadillas. Press gently to adhere.

Step 5: Griddle until crisp and golden

Add 1–2 teaspoons butter or oil to the hot griddle/skillet and swirl. Cook 1–2 quesadillas at a time, 2–3 minutes per side, until the tortillas are deeply golden with light char spots and the cheese is melted. Add more butter/oil between batches as needed. Transfer finished quesadillas to a baking sheet and keep warm in a 200°F oven while you finish the rest.

Step 6: Slice and serve

Transfer to a board and cut each quesadilla into 4 wedges. Serve immediately with hot sauce, the yogurt-lime dip, and lime wedges or cilantro if you like.

Pro Tips

• Cold, slightly stiff mash works best; loose or very buttery mash can squeeze out as it heats.
• Warm corn tortillas before assembling to prevent cracking and to help them seal.
• Don’t overfill—1/2 cup filling per quesadilla gives the right ratio of creamy center to crisp shell.
• Use a light hand with oil; you want a thin sheen for blistered, not greasy, tortillas.
• If your tortillas puff, press gently with a spatula to encourage even browning.

Variations

• Smoky corn and poblano: Add 1/2 cup roasted corn kernels and 1/4 cup diced roasted poblano to the potato filling.
• Bacon-cheddar: Fold 1/4 cup crisp crumbled bacon into the mash and swap cheddar for smoked cheddar.
• Spicy jack: Replace cheddar with pepper jack and add 1–2 tablespoons chopped pickled jalapeños.

Storage & Make-Ahead

Filling can be mixed up to 3 days ahead; store covered in the refrigerator. Cooked quesadillas keep 3 days refrigerated; reheat on a dry skillet over medium heat 2–3 minutes per side or in a 375°F oven for 8–10 minutes until crisp. To freeze, cool completely, wrap individually, and freeze up to 2 months; reheat from frozen at 375°F for 15–18 minutes. Dip keeps 4 days refrigerated.

Nutrition (per serving)

Approximate for 1 quesadilla with dip: 330 calories; 14 g fat; 43 g carbohydrates; 9 g protein; 3 g fiber; 650 mg sodium. Values will vary based on the seasoning and richness of your leftover mash and choice of hot sauce.