Delicious Crispy Herb Potato Quesadillas with Homemade Tortillas

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If you have been following me for the past few Thanksgivings, you know I do not cook a traditional meal. I usually try to recreate my favorite meals from scratch or attempt to cook something I’ve never made before. Some of you might remember my yeast rolls fiasco. Or when I made delicious meatless meatballs. Since breads and dough in general are my kryptonite, I tried my hand at making tortillas. I love mexican food, so why not go all the way and try my hand at flour tortillas. After searching for vegan and non vegan options. I finally decided on this video. Mainly because the portion sizes were small. If this didn’t turn out well, I didn’t’ want to waste a bunch of food. Thankfully it turned out well. I still need to work on my circle making skills and make them much, much thinner. If you have any tips on how to roll out the perfect tortilla let me know.

Of course I couldn’t just eat tortillas. I used them as the base for my  Herb Roasted Potatoes Quesadilla. I made a version of my Loaded Guacamole, Chile Lime Rice, Black Beans, Fresh Sweet Corn off the cob and Pico de gallo. I combined  potatoes, guacamole and corn between two tortillas with non dairy cheese, delish!

What You’ll Need

• Fresh herbs: thyme, rosemary, sage, and cilantro
• Garlic and onion for that aromatic punch
• Oil, seasoning, and a little salt to tie it all together
• Red potatoes, diced small to roast up nice and crispy
• Tortillas (homemade if you’re feeling ambitious!)
• Cheese (I love non-dairy, but use whatever makes you happy

Let’s Make It Together

1. Roast Your Potatoes: Preheat your oven to 425°F. Toss your boiled potatoes with herbs, garlic, onion, and oil, then roast until golden and crispy. This step alone will make your kitchen smell amazing!
2. Assemble Your Quesadilla: Grab a tortilla, sprinkle on some cheese, and layer it with your herb-roasted potatoes. Fold, cook on a skillet until the cheese is melty, and the tortilla is golden brown.
3. Serve It Up: Slice into wedges, and don’t forget the salsa, guac, or even a dollop of vegan sour cream.

Make It Yours

This recipe is so easy to adapt. Add sautéed spinach, mushrooms or swap out the herbs for what’s in your garden. You can even use sweet potatoes for a twist.

Upgrade your experience

While I made my quesadillas on the stovetop (because nothing beats the simplicity of a hot skillet), you might want to try using a quesadilla maker. If you’ve never used one before, it’s like having an effortless upgrade for perfectly crispy, evenly cooked quesadillas every time.

Here’s why you might love it:

• Hands-Free Cooking: No need to babysit the pan—just load it up, close the lid, and let the quesadilla maker do its thing.
• Even Crispiness: It cooks both sides at once, so no flipping is required, and you get that golden-brown perfection all over.
• No Mess: With non-stick surfaces, cleanup is a breeze—no stuck cheese or burnt edges.
• Quick & Convenient: Perfect for busy weeknights when you want dinner on the table fast. If you’re looking for an upgrade, check out this quesadilla maker to make the process even easier!

While parts of this post may have been dreamed up by an AI with an knack for all things food, rest assured that all ideas and opinions are 100% mine—no robots were harmed in the making of this content!