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The Cheesy Aloo Quesadilla brings together the best of two worlds: Indian street-style aloo masala and the Mexican quesadilla. Instead of the usual beans or meats, the filling is made with boiled potatoes, lightly spiced with onions, chillies, and coriander, giving it a desi flavor. Layered with melted cheese inside a tortilla, it turns into a crispy, golden, and indulgent dish.
This is a great option for kids’ tiffins, game-night snacks, or even a quick dinner when you want something filling but fuss-free. You can use store-bought tortillas or even make it with whole wheat rotis for a healthier version. The recipe is highly versatile — you can add vegetables like capsicum, corn, or spinach, or even leftover cooked chicken for a non-veg upgrade. Serve it with salsa, sour cream, or green chutney for a complete experience.
In a bowl, combine mashed potatoes, onion, green chilli, coriander, red chilli powder, garam masala, and salt. Mix well.
Heat a tortilla on a pan for 30 seconds. Spread half of the potato mixture evenly on it.
Sprinkle a generous amount of grated cheese on top of the potato mixture. Cover with another tortilla.
Brush butter or oil on the top tortilla. Flip carefully and cook both sides until golden brown and crisp, and cheese is melted (2–3 mins each side).
Cut into 4 wedges and serve hot with salsa, sour cream, or chutney.
Use leftover rotis: For a quick Indian-style version, use whole wheat chapatis instead of tortillas.
Extra flavor: Add a dash of chaat masala or lemon juice to the potato mix.
Healthier version: Use whole wheat tortillas and add spinach or corn to the filling.
Crispier quesadilla: Cook on medium heat so cheese melts while the tortilla turns crisp.
For kids: Skip the chillies and use just potatoes, cheese, and a pinch of salt.
Yes, but cheese binds the filling and adds richness. You can reduce the amount instead of removing completely.
Mozzarella melts beautifully, but you can use cheddar or processed cheese for a stronger flavor.
You can prepare the potato filling in advance and refrigerate. Assemble and grill the quesadilla fresh before serving.
It’s best served fresh. Frozen quesadillas lose crispness when reheated.
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