Snacks & Appetisers · Malaysian Fusion · Bread & Toast · Kids-Friendly · Party & Sharing · Breakfast
Crispy Potato Masala Quesadilla with Cheese
Buttery mashed russet potato is folded with sauteed sausage, capsicum, onion and warm spices, then sandwiched in tortillas with Perfect Italiano Mozzarella and pan-toasted in Anchor Butter until golden.
- Cooking time
- 45 min
- Servings
- 4 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 4
- 4-6 tortillas
- 4 russet potatoes, peeled and boiled until tender
- 150g Perfect Italiano Mozzarella
- 50g Anchor Butter Salted, for the mash
- 50g Anchor Butter Salted, for cooking
- 1/2 red capsicum, cut into small dice
- 1 Holland onion, cut into small dice
- 2 sausages, diced
- 1/2 tsp ground black pepper
- 1/2 tsp chilli powder
- 1/2 tsp ground fennel
- Salt, to taste
- White pepper, to taste
Step by step
Method
- 1
Blend the boiled potatoes with 50g Anchor Butter Salted and a little white pepper in a food processor until smooth. Set the mash aside.
- 2
Heat a little Anchor Butter Salted in a wok and saute the diced onion until soft. Add the capsicum and sausage and saute for 1-2 minutes. Add the ground fennel, chilli powder, a little salt and the black pepper, and stir to combine.
- 3
Fold the sauteed mixture into the mashed potato until well combined.
- 4
Heat a flat non-stick pan with a little Anchor Butter Salted. Lay a tortilla in the pan, spread the potato mixture over one half, sprinkle with Perfect Italiano Mozzarella and fold the other half over.
- 5
Cook the quesadilla on both sides until golden brown. Serve hot.
Keep cooking
