Crispy Potato Quesadillas

So a samosa and a pierogi met up in a cantina. What’s not to like and try? The peas are a way to add fiber and don’t alter the taste. Yums!

OK - San Diego chiming in. The potatoes were boiled until softened. Red peppers, onions and Anaheim chiles sautéed in the cast iron skillet. Add the potatoes with additional butter in the skillet. Salt, pepper, ancho chile, cayenne pepper for spices. No peas - these have no place in a Mexican dish. Actually going to prepare individual quesobirria tacos with the potato medley on my comal. As good as any of the best taco shops in town.

@Marty Gotta disagree fervently with you on peas in Mexican cooking. I was born in Mexico City and half my family is Mexican going back 500 years. There were peas all over the place. In rice, in soups and broths, and in uber traditional recipes like huevos motileños and picadillo, just to name a few. And it’s not just a “now” thing. I lived there in the late 70s and the whole of the 80s. How do I remember this? Because I actually hated peas growing up and I remember having to pick them out all the time. My guess as to why people don’t naturally associate peas with Mexican food is because peas were harder to get in the north of Mexico, where a lot of immigrants come from. Probably also because fresh chicharos (as they’re called in Spanish) were not cheap and canned ones suck, so only reasonably wealthy families could afford them for a time. It’s like the difference between the ubiquitous “red sauce” Italian food found everywhere which has its roots in Sicily, vs the harder to find Roman Italian food. It’s all about who emigrated and who didn’t.