Easy Cheese Quesadilla Recipe with Leftover Mashed Potatoes

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Super Delicious Mashed Potato Quesadillas with Ham and Cheese is an easy cheese quesadilla recipe made with leftover holiday potatoes, ham, and sharp cheddar cheese. It’s crispy on the outside and gooey on the inside, perfect for a light lunch or snack!

I’m always looking for new ways to use up leftover mashed potatoes, especially after the holidays when I make so much. This easy cheese quesadilla recipe is such a fun and creative way to use them!

It’s made with a homemade mashed potatoes, ham, and cheese filling, then cooked until crispy on the outside and gooey on the inside. There are plenty of ways to customize the filling, but this way is my favorite.

Why You’ll Love This Recipe

It’s quick and easy and uses just a handful of ingredients.
Can be made with leftover or freshly made mashed potatoes.
Mashed potato quesadilla can be made for a quick school lunch, an after school snack, or even breakfast!

Cooking Tips

Use a nonstick skillet and a light spritz of cooking spray. This is to make it easier for your quesadilla to slide right out of the pan. It shouldn’t stick, but sometimes when the cheese escapes, it sticks to the pan.
Allow it to cool a bit first before slicing the quesadilla. It’ll be runny and fall apart when the cheese is too hot.
Feel free to add chopped spinach or mushrooms to the filling. You could also swap the ham for cooked bacon or shredded chicken. Use your favorite kind of cheese. Mozzarella, Gruyere, Swiss, and feta would all be great options.
Serve with mild tomato salsa, avocado corn salsa, chipotle mayo, or guacamole.

Ingredients for Cheese Quesadilla Recipe

Tortillas: I use large flour tortillas for this recipe, but if you want to use smaller ones (taco size), go for it. You’ll just need to adjust the amount of filling you use. You’ll also have smaller pieces.
Mashed potatoes: Leftovers or freshly made. This recipe is great for both!
Cooked ham: Another great way to use up your holiday leftovers. Dice up the cooked ham and use it to top the potatoes.
Sharp cheddar cheese: Freshly grated cheese is what gives the filling its gooey cheese pull. I like the sharpness of cheddar, but you can use any type of cheese you want.
Parsley: Finely chopped parsley adds a nice pop of freshness to the quesadilla with ham and cheese.

How to Make Cheese Quesadillas

Step 1: Divide the mashed potatoes evenly and spread them across two tortilla shells. Use a spatula to spread them out.

Step 2: Sprinkle the grated cheddar cheese over the mashed potatoes and add the ham cubes over top.

Quesadilla with cheese ham and mashed potatoes

Step 3: Place the other two tortillas on top to cover each one and let them sit while you preheat a skillet over medium-high heat.

Step 4: One at a time, carefully transfer the quesadilla into the skillet. I like to use a big spatula for that part. Cook for 2-3 minutes per side until the filling is nice and warm and the outside is golden and crispy.

Step 5: Slide the quesadilla out onto a plate and repeat with the second one.

Mashed Potato and Cheese Quesadilla Recipe

Step 6: Use a pizza cutter or sharp knife to slice the mashed potato quesadilla into quarters. Sprinkle chopped parsley over top and serve warm with your favorite quesadilla toppings. Enjoy!

Sprinkle finely chopped parsley over the top. Serve warm as is or with your favorite kind of salsa. Enjoy!

What to Serve with it

Serve this breakfast quesadilla with potatoes with a simple fruit salad or a glowing green smoothie in the morning.

You could do a simple side black bean salad or butternut squash soup for lunch or dinner, or serve it on its own with some sour cream for dipping as a snack.

Recipe FAQs

How do I prevent my quesadilla from becoming soggy?

To ensure a crispy outer shell, you want to make sure to use a nonstick skillet so you don’t have to add much spray or butter to cook it in. Greasing the pan too much will cause the tortilla to become soggy.

If you’re wanting to prevent it from becoming soggy after you make it, be sure to allow it to cool completely before covering it. Otherwise, the residual heat will condense and make it soggy.

What is the best cheese for quesadillas?

The best cheese is the kind of cheese you like to eat and the kind that melts beautifully! Feta isn’t the most melty cheese, but it sure is tasty.

So go ahead and use it. You can also use goat cheese, mozzarella, provolone, Swiss, you name it.

How to store leftover cheese quesadilla?

Once completely cooled, store any leftover pieces in an airtight container in the fridge for up to 2 days.

How to reheat it?

If you don’t mind a soft and floppy quesadilla, you can do a quick reheat in the microwave. If you want it to crisp up again, I suggest reheating it in a skillet, in the oven on a foil-lined baking sheet, or in the air fryer.

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