Samosa Quesadilla - Second Harvest

Ingredients

• 1 1/2 pounds Yukon gold potatoes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. ground turmeric
• ¼ tsp. cayenne pepper
• 1 tsp. garam masala
• 3 cloves garlic, finely chopped
• 1 ½ tsp. finely chopped fresh ginger
• 2 tbsp. fresh cilantro, chopped
• 1 cup green peas
• Juice from 1 lemon or lime (3 tbsp.)
• salt and pepper to taste
• 6 large flour tortillas
• Cook potatoes in simmering water until fork tender. Set aside to cool then dice.
• Heat olive oil in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes
• Add garlic, ginger, cumin, coriander, turmeric, and cayenne to onions. Cook and stir until well combined (about 2 min)
• Add peas; cook until heated through and slightly tender, about 3 minutes.
• Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined
• Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
• Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side.