Hashbrown Quesadilla

Revathi Palani

Hashbrown Quesadilla is a quick and easy recipe which has a delicious layer of hashbrown, cheese, onions and mushrooms filled inside flour tortillas.

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Cuisine American, Mexican

Servings 3

Ingredients

Olive Oil - 1 Tbsp
Yellow Onion - 1 small sliced
White button Mushroom - 10 cleaned and sliced
Garlic Salt - ¼ tsp adjust per taste
Red chilli powder | Cayenne pepper powder - 1 large pinch or, adjust per taste
Cumin powder - 1 large pinch
Hungry Jack Hashbrowns - 1 pack
Flour Tortilla - 6
Mexican Shredded Cheese Blend - as per taste

For accompaniment

Sour Cream - as needed

Pico de Gallo

Yellow Onion - ¼ Cup finely chopped
Tomato - ¼ Cup finely chopped
Jalapeno - ¼ de-seeded and finely chopped
Garlic Salt - a large pinch
Lime - ¼ juiced
Cilantro leaves - 2 Tbsp chopped

Instructions

First add all the ingredients mentioned under "Pico de Gallo" to a small mixing bowl. Mix well until combined. Keep refrridgerated until needed.
Now, heat the oil in a large pan and once hot add the sliced onion. Add a portion of the garlic salt, cumin powder and chilli powder and saute until the onions turn translucent.
Now, add the sliced mushroom to the pan along with the remaining salt, cumin powder and chilli powder. Saute in medium-high flame until the onion and mushroom is wilted and about 75% cooked. Turn off the flame.
Now, prepare the Hungry Jack Hashbrowns as per the instructions on the box. Open the carton and pour hot water. Leave it to rest for about 12mins. Once the mixture is soft, drain the excess water. Take about ½ Cup of the hashbrown mixture and add it to a flat griddle / tawa. Drizzle oil around the edges and gently press with a spatula to a round. Cook for about 3-4 mins on one side until golden. Flip the hashbrown and let the other side brown for a couple of mins. Repeat with the other hashbrown. Keep aside.
Now, it is time to assemble the quesadilla. You can either use a quesadilla maker or a hot flat griddle/tawa. Place one tortilla on the griddle or quesadilla maker. Add the shredded cheese on top of the tortilla. Add some of the sauteed onion and mushrooms.
Now, place one of the hashbrown on top. On top of the hashbrown, add some more cheese. Cover it with an another tortilla. Cook both sides until they are golden brown and the cheese inside has melted. Transfer to a cutting board. Use a pizza cutter to cut them up.
Serve hot along with sour cream and homemade pico de gallo.