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Samosa Quesadilla

4.6
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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
6 servings
Lunch Dinner Snack Indian Mexican
Samosa Quesadilla
Ingredients
  • 1 1/2 pounds Yukon gold potatoes, peeled
  • kosher salt to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, diced
  • 1 teaspoon kosher salt, or more to taste
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 serrano pepper, minced
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons finely chopped fresh ginger
  • 1 cup green peas
  • 2 tablespoons chopped cilantro
  • 1 lemon, juiced
  • 2 small bunches fresh cilantro with stems
  • 1/3 cup fresh mint leaves
  • 1/4 cup sliced green onions
  • 1 serrano pepper, sliced
  • 1 limes, juiced, or more to taste
  • 1/2 cup plain yogurt
  • salt to taste
  • 6 flour tortillas, or as needed
  • 1 tablespoon olive oil, or as needed
Instructions
1
Cut potatoes into 1/4-inch cubes and submerge them in a pot of cold water. Introduce salt into the mixture to enhance flavor, then bring the liquid to a rolling boil over high heat. Allow the potatoes to simmer gently over medium heat until they reach your desired level of tenderness, about 15 minutes. Drain the potatoes in a colander and set them aside for later use.
2
Heat olive oil and melted butter in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Meanwhile, combine salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl to create the spice blend.
3
Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook, stirring frequently, until the mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
4
Transfer the mixture into a bowl with the potatoes. Add cilantro and lemon juice, then mix everything together until the filling is well combined, leaving some potatoes slightly mashed. If necessary, add more salt to taste.
5
Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend everything together until smooth. Season with salt to taste.
6
Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half to create a compact shape. Repeat with the remaining filling and tortillas.
7
Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer the quesadilla onto your work surface and cut it into thirds. Serve immediately, alongside the chutney sauce.