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Samosadilla (Samosa Quesadilla)
Samosadilla (Samosa Quesadilla)
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Try Chef John's foolproof Samosa Quesadilla - a delicious twist on the classic pea-and-potato samosa, wrapped in a crispy tortilla for a simple and satisfying meal.
Ingredients:
  • 1.5 pounds Yukon gold potatoes, peeled
  • kosher salt to taste
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, or more to taste
  • 1.5 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • 1 serrano pepper, minced
  • 3 cloves garlic, finely chopped
  • 1.5 teaspoons finely chopped fresh ginger
  • 1 cup green peas
  • 2 tablespoons chopped cilantro
  • 2 small bunches fresh cilantro with stems
  • 0.33333334326744 cup fresh mint leaves
  • 0.25 cup sliced green onions
  • 1 serrano pepper, sliced
  • 1 limes, juiced, or more to taste
  • 0.5 cup plain yogurt
  • salt to taste
  • 6 flour tortillas, or as needed
  • 1 tablespoon olive oil, or as needed
Instructions:
  • Dice potatoes into small 1/4-inch cubes, then place them in a pot of cold water. Add salt and bring to a high boil. Let them simmer over medium heat until just tender, approximately 15 minutes. Drain the potatoes in a colander and set aside.
  • In a skillet over medium heat, heat olive oil and butter. Add onion and cook until softened and translucent for about 5 minutes. While the onion is cooking, mix together 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl to make the spice mix.
  • Combine serrano pepper, garlic, ginger, and spice mix with the onions. Cook and stir until well combined for about 2 minutes. Then, add peas and cook until heated through and slightly tender for about 3 minutes.
  • Combine the mixture with the potatoes in a bowl. Stir in cilantro and lemon juice using a spatula until well mixed, leaving some potatoes partially mashed. Adjust salt to taste.
  • In a blender, mix cilantro, mint, green onions, serrano pepper, lime juice, and yogurt until smooth. Add salt to taste.
  • Spoon filling onto half of each tortilla, then fold in half. Repeat with remaining filling and tortillas.
  • In a skillet over medium heat, pan-fry quesadillas until golden and crispy, about 2 to 3 minutes per side. Transfer to a cutting board, slice into thirds, then plate. Serve with chutney sauce at your preferred temperature.

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