Ingredients:

300g (2 pcs) Potato

10g (4 tsp) Cheese powder

Black pepper (to taste)

120g (1/4 pc) Onion, chopped

3 pcs Bacon, chopped

3 tbsp Corn

3 tbsp Peas

6 pcs (18cm) Tortilla

Pizza tomato sauce

Mozzarella cheese

Oil

Instructions:

Boil or steam the potatoes until tender. You can also parboil the potatoes in the microwave by cutting them into cubes and placing them in a microwave-safe bowl with a little water.

Cover the bowl and microwave on high for 5 minutes, or until the potatoes are fork-tender. Drain the water.

Mash the potatoes with the cheese powder and black pepper.

Sauté the onion and bacon in a pan with oil over medium heat until the onion is softened and the bacon is cooked through.

Add the peas and corn to the pan and cook for an additional minute or two.

Spread a thin layer of pizza sauce on one half of a tortilla.

Top with half of the potato mixture, then half of the cheese, and half of the vegetable mixture.

Fold the tortilla in half to enclose the filling.

Heat a lightly oiled skillet over medium heat.

Add the quesadilla and cook for 2-3 minutes per side, or until golden brown and crispy.

Repeat steps 5-8 with the remaining tortillas and filling.

Cut the quesadillas into wedges and serve with your favorite toppings, such as sour cream, salsa, or guacamole.

Tips:

You can use any type of cheese you like for this recipe.

Cheddar, Monterey Jack, or a blend of Mexican cheeses would all work well.

If you don’t have pizza sauce, you can use ketchup or another type of tomato sauce.

You can also add other vegetables to the filling, such as bell peppers, mushrooms, or jalapenos.

To make a vegetarian quesadilla, simply omit the bacon.

Leftover quesadillas can be stored in the refrigerator for up to 3 days.

Reheat them in a skillet or microwave until warmed through.