Cumin Spiced Potato Quesadillas. With a Tomato and Cucumber Salsa
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5 from 1 vote

Cumin Spiced Potato Quesadillas

Deliciously crispy Quesadillas with soft cumin spiced potatoes, melting onions and gooey cheese.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: Mexican
Servings: 4
Calories: 494kcal
Author: Claire | Sprinkles and Sprouts
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For the salsa.

  • 4 medium tomatoes
  • 1 Lebanese cucumber or half a continental cucumber
  • 1/2 red onion
  • Juice of 1 lime
  • 1 small green chilli - optional

For the Quesadillas

  • medium potatoes
  • 1 tbsp olive oil
  • 1 large onion
  • 1 clove of garlic
  • 1 tsp cumin
  • Salt and pepper - be generous with these
  • 4 flour tortillas
  • 2 cups grated cheese (I use a mixture of strong cheddar and mozzarella)


For the salsa.

  • Finely chop the red onion and place in a small bowl with the juice of 1 lime. Allow to sit for at least 10 minutes.
  • Cut the tomatoes in half and remove the seeds. Cut the flesh into small dice and place in another bowl.
  • Cut the cucumber in half lengthways, removed the seeds, cut into small dice and add to the tomato.
  • Stir through the chilli if using.
  • Add the onion and lime juice and season with salt and pepper.

For the Quesadillas

  • Cut the potatoes into small dice and boil for 10 minutes until just tender (the timing will depend on your size).
  • Slice your onion in half and then cut into thin half moons. Gently heat the olive oil and fry the onion on a low heat until tender and starting to colour.
  • Crush/grate the garlic and add to the onions along with the cumin and cook for a 2 extra minutes.
  • Add the potato and carefully turn and stir to allow everything to mingle together. Don't worry if some of the potato gets a bit mushed up, but aim for some chunks to remain in the mixture.
  • Spread a quarter of the potato mixture over one half of the tortilla and sprinkle over a quarter of the cheese.
  • Fold the tortilla in half and place in a dry frying pan and cook until the tortilla is golden on one side. Gently flip the quesadilla and cook on the other side until golden and the cheese is melted.
  • Place the quesadilla in a low oven to keep warm whilst you cook the remaining quesadillas.
  • Cut each quesadilla into three wedges and serve with the tomato salsa.


Calories: 494kcal | Carbohydrates: 47g | Protein: 22g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 582mg | Potassium: 1231mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1670IU | Vitamin C: 40.4mg | Calcium: 526mg | Iron: 7.5mg
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