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Potato Cheese and Red Onion Quesadillas

Potato, Cheese, and Red Onion Quesadillas are delicious additions to a dinner party of simple and easily-prepared foods.

Combine with a wonderfully fresh and simple guacamole and your favorite assortment of nachos, and all that remains to complete your feast are pitchers of margaritas, goblets of tequila and tonic, and icy mugs of Mexican beer.

The sauce of hot and sweet chipotle honey lifts the quesadillas into a category of glorious food to savor and enjoy.

Makes 8 Quesadillas


1/2 cup honey
1/2 cup chopped fresh cilantro
6 Tbsp tomato paste
2 Tsp water
2 Tbsp minced canned chipotle chilies
1 pound Yukon Gold potatoes, peeled, cut into 1-inch cubes
6 ounces Brie cheese, trimmed, cut into 1-inch pieces
8, 8-inch diameter flour tortillas
1 medium-sized red onion, halved, thinly sliced crosswise
Olive oil


* In food processor, puree honey, cilantro, tomato paste, 1 tablespoons water, and chipotle chilies until smooth. Season to taste with salt and pepper.

* Cook potatoes in boiling salted water until tender, about 12 minutes. Drain. Mash in pot until smooth. Add Brie, mash until blended and smooth. Season to taste with salt and pepper.

* Place tortillas on work surface. Spread cup potato-Brie mixture over of each tortilla.

* Arrange onion slices over potato-Brie mixture, dividing equally.

* Fold over tortillas.

Quesadillas can be made ahead, covered, and stored in refrigerator up to 4 hours at this point.

* Heat large skillet over medium-high heat; brush lightly with olive oil. Working in batches, cook quesadillas until golden brown, about 2 minutes on each side.

* Serve with chipotle honey along side.


Makes 1 quart


3 ripe tomatoes, seeded and coarsely chopped
cup chopped fresh cilantro leaves
1 medium white onion, minced
2 garlic cloves, minced
to cup fresh lime juice, to taste
Minced and seeded fresh chili peppers (such as jalapenos or a mixture of peppers), to taste
8 very ripe but not bruised avocados
Salt to taste


Mix all ingredients, except avocado, in a glass or pottery mixing bowl.

* Immediately before serving, peel and coarsely mash the avocados.

* Stir into the tomato mixture. Season with salt and serve at once.

If you must make the guacamole in advance, add one or two avocado pits to the mixture, and cover the surface of the guacamole with plastic wrap placed directly on top the mixture to keep air from darkening the dip.