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grilled potato quesadillas
4.92 from 23 votes

Grilled Potato Spinach Quesadillas

My Grilled Potato Spinach Quesadillas underscore how good food comes from simple ingredients.  Vegan, Vegetarian, & Gluten-Free options.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 5
Print Recipe


For the potato filling:

  • 1 ½ pounds potatoes, peeled; preferably a white or yellow potato variety, such as russet or Yukon gold.
  • ¼ cup milk of choice, I prefer unsweetened almond milk
  • 2 Tbsp butter, use Earth Balance or substitute with olive oil to keep vegan
  • 2 Tbsp mascarpone, (optional, but highly recommended; omit to keep vegan, or substitute with vegan cream cheese)
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion salt
  • 2-3 cups fresh spinach, or 8-12 oz frozen

Everything Else:

  • 1-2 cups cheddar, freshly grated (omit to keep vegan, or use your favorite vegan cheddar)
  • Tortillas, any size you have on hand; I prefer the mini street taco size flour tortillas and the mini street taco size corn tortillas
  • olive oil or canola oil, for frying


Boil the Potatoes

  • Bring the potatoes to a boil in a large soup pot of water. There should be at least 1 inch of water above the potatoes.
  • Boil for about 15 minutes, or until the potatoes are soft, and a fork goes easily through when the potatoes are pricked.
  • Note: if using large potatoes, I recommend cutting them in halves or quarters before boiling so they cook faster.

Drain the potatoes and add the seasonings

  • Once the potatoes are cooked through, drain the potatoes, and put them back in the pot.
  • To the pot, now add the milk, butter, mascarpone, salt, garlic powder, and onion salt.

Mash the potatoes

  • With a handheld mixer, mix the potatoes on medium speed until smooth, and the butter and mascarpone are completely incorporated.

Add the spinach

  • Now add the spinach. Stir everything together with a silicone spatula until the spinach wilts and turns bright green.
  • Note: if using frozen spinach, cook the spinach on the stovetop until warm before adding to the potatoes. Frozen spinach will also probably turn your potatoes a little green, but the quesadillas will still be delicious.

Compile the quesadillas

  • Now take a tortilla. Spread your desired amount of potato filling on half of the tortilla.
  • Sprinkle some freshly grated cheddar over the potato filling.
  • Now fold the other half of the tortilla over the top of the potato filling and cheddar.
  • Repeat this process until you’ve used up all of the potato filling.

Grill the quesadillas

  • In a medium to large-sized skillet, heat a few Tbsp of olive oil or canola oil over medium heat for 30 seconds to 1 minute.
  • Once the oil is hot, add a quesadilla or two to the skillet. The amount of quesadillas you grill at one time will depend on the size of tortillas used.
  • Grill/fry the quesadillas over medium heat until the side in the pan turns golden brown, about 2-4 minutes.
  • Flip each quesadilla over, and grill the other side until golden brown, another 2-4 minutes.
  • Take the quesadillas out of the skillet, and put them on a paper towel-lined plate to remove excess oil.
  • Repeat the grilling process with all the quesadillas you’ve assembled.

Serve and Enjoy!


These quesadillas are vegetarian.
These quesadillas are gluten-free if you use gluten-free tortillas.
These quesadillas are vegan if you omit the mascarpone and cheddar, or substitute with vegan cream cheese and vegan cheddar, respectively.
If you don't mind a little texture, don't peel the potatoes before boiling.
Do not use sweet potatoes for the filling.  Use a white or yellow potato variety.
Use freshly grated cheese.  It melts better and doesn't have all the additives and preservatives of pre-grated cheese.
Make these quesadillas a meal with my Champagne Vinaigrette Salad, my Kale Salad with Creamy Cilantro Dressing, or my Crisp Greek Salad.