4 Servings
1 tablespoon plus 2 teaspoons canola or rice bran oil, divided
1 teaspoon cumin seeds
1 shallot, finely chopped
1 jalapeño pepper, finely chopped
1" piece ginger, peeled, finely grated
1 teaspoon salt
1 lb. russet potatoes (about 2 large), peeled and cut into ½" cubes
2 teaspoons curry powder
½ bunch cilantro, chopped
1 cup frozen peas, thawed
1 tablespoon fresh lime juice
4 8"–10" flour tortillas
8 oz. Point Reyes TomaRashi, coarsely grated (about 2 cups)
Heat 1 tablespoon oil in a medium pot over medium heat. Add cumin seeds and cook, stirring often, until fragrant, about 2 minutes. Add shallot, jalapeño pepper, ginger and salt. Cook, stirring occasionally, until onion is softened, about 3 minutes.
Add potatoes, curry powder, and 1 cup water and bring to a boil. Cover and simmer, stirring often, until potatoes are tender and water is mostly absorbed, 15–20 minutes. Add additional water, a little at a time, if needed. Potatoes will become very tender and start to fall apart.
Remove from heat and stir in cilantro, peas and lime juice, smashing potatoes as you stir. Taste and season with more salt if needed.
Lay out four tortillas on a work surface. Scatter TomaRashi cheese evenly over tortillas. Divide potato filling among tortillas, spooning onto one half of tortilla. Fold tortillas up and over filling to make half-moons. Pat gently to flatten and evenly distribute filling.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in pan and cook, turning halfway through, until tortillas are golden and cheese is melted, about 5 minutes. Transfer to a cutting board. Repeat with remaining oil and quesadillas. Cut quesadillas into wedges and transfer to plates.
Serve garnished with additional cilantro, if desired.
