- Ingredients
- 100g MAGGI Mashed Potato Flakes
- 320ml cold water
- 120g extra mature cheddar cheese, grated
- 40g Red Leicester cheddar cheese, grated
- 20g spring onion, washed and thinly sliced
- 5g chives, finely chopped
- Cracked black pepper, to taste
- 50g extra mature cheddar cheese, grated
- 50g mozzarella cheese, grated
- 5 flour tortillas
- 1tbsp rapeseed oil
Potato and Cheese Quesadilla
Ingredients
Method
Method
Add the water and masked potato flakes to a bowl and whisk for 30 seconds. Leave to reconstitute for two minutes. After two minutes re-mix and add the mature cheddar, Red Leicester, spring onion, chives, and black pepper.
In a separate bowl, mix the remaining mature cheddar cheese and mozzarella. Set aside.
Lay the tortilla over a flat surface, spread 90g of the potato mix evenly over half the tortilla then add 20g of cheese mix on top of the potato.
Fold the tortilla over to form a semi-circle and lightly brush each side of the tortilla with oil.
Bake in a pre-heated oven at 200⁰C for 8 minutes or until crisp and golden. These can also be pan tried if doing small volumes.
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
