Mashed Potato Quesadilla

An Anaheim pepper is a mild variety of chili pepper. The name “Anaheim” derives from Emilio Ortega, a farmer who brought the seeds to the Anaheim, California, area in the early 1900s.

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Makes 2 servings.

2 medium flour tortillas
1 cup mashed potatoes
1 Anaheim chile, seeded, sliced, and sauteed till tender
1 cup shredded cheese (mozzarella, Cheddar, Gouda, provolone)
basil to garnish
sour cream to serve optional

Spread half of the mashed potatoes onto one side of the tortilla. Top with half of the Anaheim chile slices. Sprinkle half of the cheese on top and fold the tortilla in half. Repeat this step to make another quesadilla.

Place both of the quesadillas into a large skillet, and cook for about 2-3 minutes on each side, until the quesadillas look golden brown and crispy.

Garnish with basil and serve with some sour cream. Enjoy!

Slightly adapted from a recipe from