Peruvian Potato and Mushroom Quesadillas with Spicy Avocado Crema

Flavorful quesadillas filled with tender Peruvian potatoes, earthy mushrooms, and melted cheese, complemented by a zesty and spicy avocado crema.

Prep Time

20 minutes

Total Time

45 minutes

Calories

755 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.53/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Mexican

Mood:

Spicy

Ingredients

Servings

1lbPeruvian Potatoes (like Purple or Yellow)(diced into 1/2 inch pieces)

£1.50

8ozCremini Mushrooms(sliced)

£1.20

0.5mediumOnion(diced)

£0.20

2clovesGarlic(minced)

£0.10

8ozQueso Oaxaca or Monterey Jack Cheese(shredded)

£2.50

8largeFlour Tortillas

£1.50

2tbspOlive Oil

£0.15

1tspCumin

£0.05

0.5tspSmoked Paprika

£0.05

to tasteSalt

to tasteBlack Pepper

Avocado Crema Ingredients:

2mediumAvocado(ripe)

£1.80

0.5cupGreek Yogurt or Sour Cream

£0.40

2tbspLime Juice(freshly squeezed)

£0.20

0.5Jalapeño(seeded and roughly chopped (or more to taste))

£0.15

0.3cupCilantro(roughly chopped)

£0.30

to tasteSalt

Total Cost

£10.10

£2.53 per serving

Instructions

1.
Prepare the potatoes: In a medium saucepan, cover the diced potatoes with water, add a pinch of salt, and bring to a boil. Cook until tender, about 10-12 minutes. Drain well.
2.
Sauté the vegetables: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.
3.
Spice it up: Stir in the cooked potatoes, cumin, smoked paprika, salt, and pepper to the mushroom mixture. Cook for another 2-3 minutes to allow the flavors to meld.
4.
Make the Spicy Avocado Crema: While the potato mixture is cooking, combine the avocados, Greek yogurt (or sour cream), lime juice, jalapeño, cilantro, and salt in a blender or food processor. Blend until smooth and creamy. Add a splash of water if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
5.
Assemble the quesadillas: Heat a dry skillet or griddle over medium heat. Place one tortilla in the skillet. Sprinkle half of the tortilla with shredded cheese, then top with a generous amount of the potato and mushroom mixture. Sprinkle with more cheese and fold the tortilla in half.
6.
Cook the quesadillas: Cook the quesadilla for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Repeat with the remaining tortillas.
7.
Serve: Cut each quesadilla into wedges and serve immediately with the spicy avocado crema.

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My Notes

Nutrition Information

Nutrition per serving (425g)

755 kcal / 3159 kJ

Carbs

67g

26% of RDA

Fat

45g

64% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

8 g

9% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra flavor, add a squeeze of lime juice to the potato and mushroom mixture.

If you like things extra spicy, add more jalapeño to the avocado crema or a pinch of cayenne pepper to the potato and mushroom mixture.

You can use pre-cooked potatoes to save time.

Feel free to add other vegetables to the filling, such as bell peppers or corn.

The spicy avocado crema can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Large skillet

Medium saucepan

Blender or food processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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