Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli

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Delicious Irish Favorite Foods All In A Tortilla Shell

This Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli is filled with fried sweet peppers, vegan cheddar cheese and onions. Mingled with savory caraway seeds, garlic, and onion salt. All with a zesty Horseradish Mustard Aioli for dipping and topped with drizzled hot sauce. Perfect combination of savory, sweet and a little bit of spice all in a crunchy roasted tortilla shell. Loving this as a main course, side dish or lunch. This recipe makes 6 large quesadillas.

Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli. Photo by Spicy Saucy Vegan.

A Little Irish Potato History

Let’s call the potato by it’s Irish name as the prata or praties for potatoes. Although, they were called by the native tongue in the Andes Mountains something different because that is were they originated. The potato was first brought back to Europe about 1570 by the Spaniard Sir Walter Raleigh.

This new Irish potato took root and loved the Irish soil and replaced most of the grains they grew of oats, wheat and barley. The potato was highly nutritious being rich in potassium which reduced hypertension and lowering heart disease and stroke. It supported the immune system because of it’s high amount of vitamin C. Needless to say it was a staple food that most men put a clean potato in their pocket to eat for latter.

By the time the famine came to Ireland caused by blight infection which was a water mold to the potato. The potato had become the main staple food of Ireland for more then half of the population. Although, the other half of the population ate potatoes frequently creating a catastrophe when the famine lasted for years. Ireland’s population went from 18 million in population to reducing it by 2.5 to 6.5 million in population from starvation.

Today potatoes are grown all over the world and the education on taking care of blight is more common to help ourselves to have less mold. So we are celebrating this wonderful root vegetable and the many dishes that the Irish created with them.

I give you my fusion of Spanish meets Irish cuisine in this Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli. Thanking the migration of the potato from the Andes Mountains to Ireland to North America.

This is a photo of a plate full of Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli with side dishes of grilled peppers and onions, cheddar cheese and fried potatoes and cabbage.
Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli. Photo by Spicy Saucy Vegan

What You Will Need To Make Irish Potato and Cabbage Quesadilla

There are many species of potatoes to choose from but I like the Yukon potato or red potatoes for this recipe. They are great for frying because they hold their shape and don’t turn to mush. Some potatoes turn into a mash like consistency when fried. So I recommend these two varieties of potato.

This is a photo of all the ingredients to make Irish Potato and Cabbage Quesadilla.
Ingredients to make Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli. Photo by Spicy Saucy Vegan

When choosing your peppers please don’t use green peppers because they are so dominant in flavor. Potatoes are so mild that they will take over the recipe. I used the small little sweet peppers that you can find in most super markets. They have a delicious sweet pepper taste that is great when combining them with the cooked down onions.

Everyone has their own choice of onion that they like. Honestly, when any of them are cooked down in this recipe they will be just fine. Most onions have a nice sweet taste when cooked but some can be strong in flavor. Not to worry any variety will do. All onions go well with potatoes.

As for the cabbage! A good old green cabbage is best.

This is a photo of ingredients for Irish Potato and Cabbage Quesadilla all chopped up in bowls.
This is a photo of two bowls, one filled with fried potatoes and cabbage the other filled with fried sweet peppers and onion.
Photo by Spicy Saucy Vegan

What Cheese To Pick For Irish Potato and Cabbage Quesadilla

We all love any type of cheese with potatoes, but since I’m vegan there are a limited variety to pick from at the grocery store. I tend to go to my favorite brand and get the vegan Daiya cheddar cheese. I felt as if this went best with this fusion of Spanish and Irish dish. To be encouraging, try other vegan cheeses if you’d like for this recipe. Let me know how it is.

Choosing Spices For Irish Potato and Cabbage Quesadilla

Well we all know that caraway seeds are a beautiful addition to potato and cabbage dishes. I found that it worked really well. A nice authentic Irish taste. Love this seed in Irish soda bread or stew. So there we are, but you could substitute rosemary or thyme. These two herbs would workout great.

How To Make A Quesadilla

Making a quesadilla is very easy. First you start with a very large skillet. Large enough for the whole tortilla to fit in the skillet. Heat the pan on medium heat and let it get hot. Place a large tortilla shell on the skillet and let it get warm. Turn it over and spread out the cheese on it and place all the fillings on one side of the tortilla. Fold the other side over on top of the filling so that it is folded in half. Let the tortilla brown lightly and crisp a little.

This is a photo of a hand picking up a half of a Irish Potato and Cabbage Quesadilla in a frying pan.
Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli. Photo by Spicy Saucy Vegan
This is a photo of a cut in half stacked Irish Potato and Cabbage Quesadilla on top of each other on a white plate.
Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli. Photo by Spicy Saucy Vegan

Turn it over by flipping the flat side over not the round side over. You will lose all your filling if you turn the round side over. Heat until light brown in color. Then it is ready to serve.

This is a photo of a stove top with bowls full of all the making to add to a quesadilla in them.
Photo by Spicy Saucy Vegan

How To Make Horseradish Aioli

There are two ways to make Horseradish Aioli. The easy way (Like I do it) is to just add 1/3 of a cup of vegan mayonnaise with 1 to 2 tablespoons of horseradish mustard. Mix only 1 tablespoon at a time to see how strong you desire it.

This is a photo of a small side dish filled with Horseradish Mustard Aioli.
Horseradish Mustard Aioli. Photo by Spicy Saucy Vegan

The second way is to mix vegan mayonnaise with brown course mustard and real horseradish. This can be tricky because real horseradish is very strong with a sharp bite. You can also use creamy horseradish instead. It is a lot less spicy. It is much easier to adjust to your taste.

I hope you like these Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli and much as we do. Enjoy!

More Recipes You May Like:

Vegan Beer Cheese Dip

Miso Potato Barley Stew

Vegan Taco Pasta Salad

Classic Irish Rye Soda Bread

Vegan Irish Colcannon With Leeks And Garlic

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This is a photo on a grey metal plate filled with a Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli.

Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 12 to 15 minutes
  • Total Time: 22 to 25 minutes
  • Yield: 6 large 1x
  • Category: Main Course/Lunch
  • Method: Stove Top
  • Cuisine: Irish/Spanish
  • Diet: Vegan

Description

This Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli is a fusion of Spanish and Irish cuisine. This is a wonderful blend of fried potato, cabbage, sweet peppers and onions all mingled with caraway seeds, garlic and onion salt. Nicely topped with cheddar cheese, hot sauce and dipped in Horseradish Mustard Aioli. This recipe creation makes 6 large quesadillas.


Ingredients

Units Scale

Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli

  • 10 small Organic Yukon Potatoes, chopped into small cubes
  • 1/2 medium Organic Green Cabbage, chopped into 1 inch chunks
  • 5 Tbsp Extra Virgin Olive Oil (3 Tbsp for potato mixture, 2 Tbsp for pepper mixture)
  • 6 small Organic Sweet Peppers (red, orange or yellow), chopped
  • 1 large Organic Yellow or White Onion
  • 1 tsp Onion Salt
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Caraway Seeds or (Rosemary or Thyme)
  • 1 1/2 cups Vegan Cheddar Cheese
  • 5 chopped Green Onions
  • 5 large Burrito size Soft Tortilla Shells


Instructions

Irish Potato and Cabbage Quesadilla with Horseradish Mustard Aioli

  1. Clean and chop all of the vegetables. Set them all aside for ready use.
  2. Heat a large skillet on medium heat. Add 3 Tbsp of the olive oil. Add the potatoes and cabbage and let fry while you prepare the second skillet for the peppers and onions.
  3. Heat a medium skillet ( I use American made Lodge Cast Iron Skillets) on medium heat. Add the last two Tbsps of olive oil. Then add the sliced onions and chopped sweet peppers.
  4. While the onions and peppers are frying continue back to the potatoes and cabbage skillet.
  5. Season the potato and cabbage with 1/2 tsp of onion salt, 1/4 tsp caraway seeds, 1/4 tsp garlic powder, 1/8 tsp (or desired amount) ground black pepper. Turn over the potato and cabbage to mix the spices and seeds in. If they are burning turn down the heat. You want them to be browned.
  6. Now season the peppers and onions with 1/2 tsp of onion salt, 1/4 tsp garlic powder, 1/8 tsp ground black pepper (or desired amount). Turn the onions and peppers over mixing in the spices. Cook until soft, light brown and glassy. Take off of heat and set aside.
  7. Continue flipping over the potatoes and cabbage until they are soft and browned. Add a Tbsp or two of water if they are getting dry. Continue cooking until done. Put into a large bowl.
  8. When everything is cooked on medium heat, heat a very large skillet to heat the tortillas in. Make sure it is large enough to lay the tortillas flat.
  9. When the skillet is hot add the tortilla and cook until light brown in color. Flip and sprinkle about 1/3 of the vegan cheddar cheese over the tortilla. Add a layer of potato and cabbage mixture to one side of the tortilla and top it with the onion and pepper mixture. Add more cheese if desired and chopped green onion. Close the quesadilla over in half. Grill until light brown and crispy. Flip over on the flat edge to the other side of the tortilla to brown it. When done it is ready to serve.
  10. Top it with hot sauce drizzle and a side of horseradish mustard aioli to dip in.
  11. Enjoy!

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