Easy Crispy Potato Quesadillas Recipe | Vegan Quesadilla (No Cheese)

Name: Crispy Potato Quesadillas (Quesadilla Sin Queso)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 medium russet potatoes, peeled and diced; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika (or regular); 1/4 teaspoon ground black pepper; Salt, to taste; 1 tablespoon chopped cilantro (optional); 1–2 tablespoons plant-based milk or water (if needed for creaminess); 4–6 small flour or corn tortillas; 2 tablespoons oil (for pan-frying)

Jump to Recipe

Want a crispy quesadilla that’s cheesy in texture but completely cheese-free? This Crispy Potato Quesadillas recipe (also known as Quesadilla Sin Queso) is the perfect plant-based twist on a classic Mexican comfort food. Made with fluffy mashed potatoes, warm spices, and golden-grilled tortillas, this vegan quesadilla is so rich and satisfying that you won’t even miss the cheese.

This cheese-free quesadilla is dairy-free, vegan, and perfect for plant-based diets, and it’s also easy to make, incredibly budget-friendly, and packed with flavor and texture. Best of all, it’s pan-fried until golden and crispy, making it a great option for a quick lunch, snack, or weekend dinner.

This healthy quesadilla filling is naturally gluten-free (with gluten-free tortillas), and you can customize it with your favorite mix-ins like black beans, corn, or roasted vegetables. If you’re looking for the best vegan quesadilla recipe or a fun way to enjoy Mexican recipes without cheese, this recipe is only for you. You can serve it with grilled fish or meat for a complete meal.

🥔 Ingredients You’ll Need for Crispy Potato Quesadillas (Quesadilla Sin Queso)

This simple yet satisfying potato quesadilla without cheese uses pantry staples and is packed with plant-based flavor. You won’t miss the cheese in this quesadilla sin queso — we promise!

🥔 2 large Russet potatoes, peeled and cubed
(Creamy texture and easy to mash)
🌮 4–6 flour or corn tortillas
Use whole wheat or gluten-free if preferred
🧅 1 small red onion, finely chopped
Adds a sweet, sharp flavor
🌶️ 1 jalapeno (optional), minced
For a spicy kick!
🧄 2 cloves garlic, minced
Enhances flavor depth
🧂 Salt, cumin, paprika, and black pepper
Classic Mexican-inspired seasonings
🫒 1 tbsp olive oil or avocado oil
For sautéing and crisping
🌱 Fresh cilantro (optional)
For a bright, herby finish

✅ Pro Tip: Want to know more about the health benefits of potatoes? They’re rich in fiber, potassium, and resistant starch — making them an excellent base for vegan meals!

🔄 Need substitutions? Try sweet potatoes, peas, mashed cauliflower, or black beans as alternate fillings for your vegan quesadilla.

How to Make Crispy Potato Quesadillas (Step-by-Step)

Follow these simple steps to make the best crispy potato quesadillas — also known as quesadilla sin queso! This recipe is 100% vegan, dairy-free, and ultra-satisfying. Perfect for weeknight dinners or plant-based meal prep.

Step 1: Boil & Mash the Potatoes

Boil 2 large potatoes until fork-tender. Drain, peel, and mash with olive oil, cumin, smoked paprika, and salt. For more flavor, add chopped cilantro or jalapeños.

Step 2: Prepare the Tortillas

Warm up flour or corn tortillas in a dry pan to soften. Spread a generous layer of mashed potatoes on one half of each tortilla.

Step 3: Fold & Seal

Fold the tortilla over the filling. Press gently. For extra sealing, brush a bit of water around the edges or use a little vegan butter.

Step 4: Cook Until Crispy

In a skillet or cast iron pan over medium heat, cook the quesadillas for 3–4 minutes on each side with a drizzle of oil. Press gently with a spatula to get an extra crispy crust.

Step 5: Slice & Serve

Transfer to a cutting board and let cool for 2 minutes. Slice into wedges and serve with salsa, guacamole, or vegan sour cream.

Related: Classic Almond Biscotti Recipe

🔥 Tips for the Best Quesadilla Sin Queso

Make your crispy potato quesadilla absolutely perfect every time with these expert tips! For meal prep, dinner, or snacking, these hacks will give you that irresistible golden crunch without cheese.

✅ Use Cold Mashed Potatoes: Cold, well-seasoned mashed potatoes are easier to spread and help the quesadilla stay intact during cooking.
✅ Choose the Right Tortilla: Opt for flour tortillas for best flexibility and crispiness. For a gluten-free quesadilla, use a sturdy corn or cassava tortilla.
✅ Cook on Medium Heat: Cooking too hot burns the tortilla without crisping. Use medium heat for that perfect golden-brown crust.
✅ Use a Cast Iron Skillet: For ultimate crispiness, cook in a preheated cast iron skillet. It holds heat better than non-stick pans.
✅ Don’t Overstuff: Keep filling minimal (about 1/4 cup per side). Overstuffed quesadillas may burst or get soggy.
✅ Rest Before Slicing: Let your quesadilla sit for 1–2 minutes before cutting to avoid losing filling or crispness.

🌮 Variations & Add-Ins for Your Crispy Potato Quesadillas

Want to switch things up? These vegan quesadilla filling ideas are here to take your crispy potato quesadillas to the next level.

Add Black Beans: Boost the protein content with fiber-rich black beans for a hearty, satisfying bite.
Sweet Potato Twist: Swap regular potatoes with roasted sweet potatoes for a touch of sweetness and added nutrients.
Spicy Masala Fusion: Mix in mashed potatoes with Indian spices like cumin, turmeric, and coriander for a flavorful Indian-Mexican fusion.
Leafy Add-Ins: Add sautéed spinach, kale, or arugula for an earthy, iron-rich boost.
Vegan Cheese (Optional): For an indulgent bite, sprinkle in a handful of shredded vegan cheese. Look for melty varieties like Violife or Daiya.
Guacamole Filling: Layer smashed avocado or guacamole inside for a creamy and zesty surprise.
Charred Veggies: Add grilled zucchini, bell peppers, or caramelized onions for extra flavor and texture.

These add-ins make your quesadilla sin queso feel gourmet while keeping it 100% plant-based and dairy-free. The beauty of this recipe is how easily you can customize it to your liking!

💡 Pro Tip: Don’t overload your tortilla! Keep the filling balanced so it crisps up evenly and doesn’t fall apart.

🌮 Serving Suggestions for Crispy Potato Quesadillas

These crispy potato quesadillas are perfect on their own, but pairing them with delicious, complementary sides and dips takes them to the next level. For lunch, dinner, or as a party snack, here are some vegan-friendly Mexican side dishes and dips that make a full meal.

🥑 Creamy Avocado Crema

A dairy-free crema made with ripe avocados, lime juice, and garlic – the perfect cool contrast to the crispy quesadillas.

🌶️ Salsa Verde or Roja

Serve with homemade salsa verde or spicy roja for that authentic Mexican flavor punch.

🌽 Mexican Street Corn Salad

Also known as Esquites, this smoky, citrusy corn salad is a delicious sidekick for your quesadillas. Make it vegan by skipping cheese or using a plant-based version.

🫘 Refried Black Beans

High in plant-based protein and full of flavor, refried beans are a classic side for quesadillas. Go oil-free if you’re keeping it whole-foods plant-based.

🥗 Simple Mexican Cabbage Slaw

Add crunch and freshness to your plate with a tangy, lime-dressed slaw. It balances the soft filling of your quesadilla sin queso.

📌 Bonus Tip: Dip Trio!

Set out a tray with guacamole, pico de gallo, and vegan sour cream for a crowd-pleasing dip experience.

Suggested: Easy Chickpea Salad

🥶 Storage & Meal Prep Tips for Crispy Potato Quesadillas

Planning ahead? These make-ahead quesadillas are perfect for busy weeknights and meal prep days. Learn how to store, freeze, and reheat your crispy vegan potato quesadillas while keeping that irresistible crunch!

Refrigeration: Store leftover quesadillas in an airtight container in the fridge for up to 3–4 days.
Freezing: Stack quesadillas with parchment paper between each layer, wrap tightly in foil or a freezer-safe bag, and freeze for up to 1 month.
Reheating Tips: For best results, reheat in a skillet or air fryer (avoid the microwave for crispiness). Set to medium heat until golden and warmed through.
Meal Prep Tip: You can prepare the potato filling in advance and store it separately. Assemble and cook fresh when ready for maximum crispiness.
Make it Grab & Go: Wrap cooked quesadillas in foil for an easy vegan work lunch or road trip snack.

Wondering about freezing potatoes? Learn more from this guide: Can You Freeze Potatoes? – Eating Well

Related: Creamy Tuna Pasta Salad Recipe

FAQs About Vegan Potato Quesadillas

Can I make quesadillas without cheese?

This quesadilla sin queso (quesadilla without cheese) recipe proves you don’t need dairy to enjoy delicious, crispy quesadillas. The creamy mashed potato filling acts as a natural binder and delivers all the satisfying texture and flavor—perfect for a vegan, dairy-free lifestyle.

What’s the best vegan filling for quesadillas?

One of the most satisfying vegan quesadilla fillings is mashed potatoes combined with sautéed onions, spices, and herbs. You can also add black beans, corn, spinach, mushrooms, or roasted vegetables to increase fiber and flavor. This hearty mix mimics the richness of cheese while keeping your dish completely plant-based.

Are these quesadillas gluten-free?

Yes—if you use certified gluten-free tortillas, this recipe is naturally gluten-free. The potato-based filling contains no gluten, making this a perfect choice for those on a gluten-free, plant-based diet.

How do I make quesadillas crispy without cheese?

To get that signature crispy quesadilla texture without cheese, use a hot skillet (preferably cast iron) and lightly brush your tortilla with oil before cooking. Press the quesadilla down with a spatula while cooking to ensure golden, even browning. You’ll get that irresistible crunch without a drop of dairy!

Can I freeze potato quesadillas for later?

Yes, these vegan potato quesadillas freeze beautifully. Assemble and cool completely, then wrap tightly in foil or store in airtight containers. To reheat, crisp them up in a skillet or air fryer directly from frozen—no soggy tortillas here!

Yield: 4

Crispy Potato Quesadillas (Quesadilla Sin Queso)

A comforting, crispy, cheesy-textured dish—without any actual cheese! These Mexican-inspired potato quesadillas are perfect for vegans or anyone who enjoys bold, satisfying flavors. Crispy on the outside and creamy on the inside, they make an excellent snack, appetizer, or light meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the Potato Filling:

2 medium russet potatoes, peeled and diced
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (or regular)
1/4 teaspoon ground black pepper
Salt, to taste
1 tablespoon chopped cilantro (optional)
1–2 tablespoons plant-based milk or water (if needed for creaminess)

For the Quesadillas:

4–6 small flour or corn tortillas
2 tablespoons oil (for pan-frying)

Instructions

1. Cook the Potatoes

Boil diced potatoes in salted water for 10–12 minutes until fork-tender.
Drain and mash them in a bowl.

2. Prepare the Filling

In a skillet, heat 1 tablespoon olive oil over medium heat.
Add chopped onion and sauté for 3–4 minutes until translucent.
Stir in garlic, cumin, paprika, pepper, and salt. Cook for another minute.
Add mashed potatoes and stir everything together.
Optional: Add plant-based milk or water to make the mixture creamy.
Stir in chopped cilantro if using. Remove from heat.

3. Assemble the Quesadillas

Heat a skillet over medium heat and lightly grease with oil.
Spread about 2–3 tablespoons of the potato filling over one half of a tortilla.
Fold the tortilla over to form a half-moon.
Repeat with remaining tortillas.

4. Cook the Quesadillas

Cook each quesadilla for 2–3 minutes per side, or until golden and crispy.
Press down gently with a spatula for even browning.

5. Serve

Slice and serve warm with salsa, guacamole, or hot sauce.

Notes

Spicy Kick: Add finely chopped jalapeños or a dash of chili flakes to the filling.
Add Veggies: Finely diced bell peppers, corn, or spinach mix well with the potatoes.
Extra Crispy: Brush a bit of oil on the outside of the tortilla before pan-frying.
Dipping Sauce Ideas: Salsa verde, chipotle mayo (vegan), avocado crema, or plain ketchup.

Serving Suggestions

Serve with a side of refried beans or a light salad.
Pair with a chilled agua fresca or horchata for an authentic meal.
Makes a great party snack or lunchbox option.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 545.6Total Fat: 26gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 4mgSodium: 215mgCarbohydrates: 1123gFiber: 42gSugar: 8gProtein: 153g

Related: Crispy Parmesan Eggs

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Crispy Potato Quesadillas Recipe (Quesadilla Sin Queso) – Vegan, Dairy-Free & Delicious!

🥔 Ingredients You’ll Need for Crispy Potato Quesadillas (Quesadilla Sin Queso)