Peruvian Potato and Mushroom Quesadillas with Spicy Avocado Crema

Prepare the potatoes: In a medium saucepan, cover the diced potatoes with water, add a pinch of salt, and bring to a boil. Cook until tender, about 10-12 minutes. Drain well.

Sauté the vegetables: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 8-10 minutes.

Spice it up: Stir in the cooked potatoes, cumin, smoked paprika, salt, and pepper to the mushroom mixture. Cook for another 2-3 minutes to allow the flavors to meld.

Make the Spicy Avocado Crema: While the potato mixture is cooking, combine the avocados, Greek yogurt (or sour cream), lime juice, jalapeño, cilantro, and salt in a blender or food processor. Blend until smooth and creamy. Add a splash of water if needed to reach your desired consistency. Taste and adjust seasoning as necessary.

Assemble the quesadillas: Heat a dry skillet or griddle over medium heat. Place one tortilla in the skillet. Sprinkle half of the tortilla with shredded cheese, then top with a generous amount of the potato and mushroom mixture. Sprinkle with more cheese and fold the tortilla in half.

Cook the quesadillas: Cook the quesadilla for 3-4 minutes per side, or until the tortilla is golden brown and the cheese is melted and gooey. Repeat with the remaining tortillas.

Serve: Cut each quesadilla into wedges and serve immediately with the spicy avocado crema.