# What You’ll Need:
→ For the Filling
01 - 1 tablespoon olive oil
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1/2 cup frozen peas
06 - 1 pound ground beef or lamb
07 - 2 tablespoons tomato paste
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 cup beef broth
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary
12 - Salt and pepper to taste
→ For the Mashed Potatoes
13 - 1 pound potatoes, peeled and cubed
14 - 2 tablespoons butter
15 - 1/4 cup whole milk
16 - Salt and pepper to taste
→ For Assembly
17 - 8 large flour tortillas
18 - 1 cup shredded cheddar cheese
19 - 2 tablespoons butter or oil for frying
# Directions:
01 - Place peeled and cubed potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, approximately 15 minutes. Drain thoroughly, then mash with butter and milk. Season with salt and pepper to taste. Set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion and minced garlic until translucent, about 2 minutes. Add diced carrot and cook for 3 minutes. Add ground meat, breaking it apart with a spoon, and cook until browned, approximately 5 minutes.
03 - Stir in tomato paste, Worcestershire sauce, beef broth, dried thyme, dried rosemary, salt, and pepper. Simmer for 5 minutes until the mixture thickens. Add frozen peas and cook for another 2 minutes. Remove from heat.
04 - Lay out 4 flour tortillas on a clean work surface. Spread approximately 1/4 cup of mashed potatoes on each tortilla. Top with a generous portion of meat filling, then sprinkle with shredded cheddar cheese. Cover each with a remaining tortilla to form a quesadilla.
05 - Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil. Carefully place one quesadilla in the pan and cook 2 to 3 minutes per side until golden and crispy. Repeat with remaining quesadillas.
06 - Cut quesadillas into wedges and serve immediately while hot.
