Ingredients
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2 medium potatoes, scrubbed
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1/2 cup frozen peas, thawed
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1 1/4 cups cilantro leaves, divided
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1/2 cup mint leaves
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1 small clove garlic
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1 tbsp lime juice
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1/4 cup + 2 tbsp vegetable oil, divided
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1 tsp ground cumin
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1 tsp curry powder
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1/2 tsp ground turmeric
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2 green onions, finely chopped
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6 (8-inch) flour tortillas
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1 1/2 cups shredded pepper Jack cheese
Steps
1
Peel and cut the potatoes into 2-inch chunks. Place potatoes in a medium pot and add enough salted water to cover. Bring to a boil on high. Boil potatoes 12–15 min., until very tender. During the last 2 min. of cooking, add the peas. Reserve ½ cup cooking liquid, drain in colander, and return mixture to pot.
2
Meanwhile, to a blender or food processor, add 1 cup cilantro, mint, garlic, lime juice, and ¼ cup oil. Season with salt and pepper. Blend until smooth, adding 1–2 tbsp water as needed. Reserve.
3
To potato mixture, add the cumin, curry powder, and turmeric. Using a potato masher, mash potato mixture until mostly smooth, leaving a few chunks, adding some of reserved cooking liquid if needed. Season with salt and pepper. Chop remaining ¼ cup cilantro leaves and fold into mixture along with the green onions.
4
Place the tortillas on a cutting board. Spread about ½ cup filling on half of each tortilla, leaving a ½-inch border. Evenly sprinkle ¼ cup cheese on top of filling, then fold tortillas in half and press gently to close. In a 12-inch nonstick skillet, heat remaining 2 tbsp oil on medium. Working in batches, cook quesadillas in skillet 4–6 min., until cheese melts and tortillas are golden brown and crisp, flipping halfway. Slice quesadillas into wedges and serve with cilantro sauce.
