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Sweat the finely chopped shallots in the butter and olive oil. Once transparent, add the finely chopped jalapeno with a pinch of salt and fresh cracked pepper.
Add the peas to the pan until warmed up. Roughly smash them with a pan safe object. Included the roughly chopped mint leaves and feta cheese with a squeeze of lime. Cook until the cheese is almost all the way melted.
Construct the quesadilla but layering grated cheddar cheese, the pea mixture, and more cheddar cheese on half of a tortilla. Fold the tortilla in half and then place on a fresh hot pan to crisp the tortilla and melt the cheese.
Once the tortilla is golden brown remove from the pan and serve with salsa, avocado, and sour cream.