Recipe Details
Ingredients
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1 ½poundsYukon gold potatoes, peeled
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kosher salt to taste
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1tablespoonolive oil
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1tablespoonbutter
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1largeyellow onion, diced
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1teaspoonkosher salt, or more to taste
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1 ½teaspoonsgaram masala
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1teaspoonground cumin
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½teaspoonground coriander
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½teaspoonground turmeric
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¼teaspooncayenne pepper
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1serrano pepper, minced
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3clovesgarlic, finely chopped
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1 ½teaspoonsfinely chopped fresh ginger
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1cupgreen peas
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2tablespoonschopped cilantro
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1lemon, juiced
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2small bunchesfresh cilantro with stems
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⅓cupfresh mint leaves
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¼cupsliced green onions
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1serrano pepper, sliced
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1limes, juiced, or more to taste
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½cupplain yogurt
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salt to taste
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6flour tortillas, or as needed
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1tablespoonolive oil, or as needed
Cooking Directions
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Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
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Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
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Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
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Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
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Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
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Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
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Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.
Cooking Tips:
Substitute lime for lemon in the filling if desired.
Feel free to melt some mild cheese over the tortilla before adding the filling.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories433 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 4g |
18% |
Cholesterol 6mg |
2% |
Sodium 917mg |
40% |
Total Carbohydrate 70g |
25% |
Dietary Fiber 8g |
28% |
Total Sugars 4g |
|
Protein 12g |
|
Vitamin C 35mg |
177% |
Calcium 182mg |
14% |
Iron 4mg |
21% |
Potassium 397mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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