Samosadilla (Samosa Quesadilla)

Name: Samosadilla (Samosa Quesadilla)
Total time: 75
Yield: 6
Ingredients: 1.5 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; 1.5 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; 1 lemon, juiced; 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

Recipe by John Mitzewich from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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1.5 pounds Yukon gold potatoes, peeled
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kosher salt to taste
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1 tablespoon olive oil
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1 tablespoon butter
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1 large yellow onion, diced
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1 teaspoon kosher salt, or more to taste
•

1.5 teaspoons garam masala
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1 teaspoon ground cumin
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0.5 teaspoon ground coriander
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0.5 teaspoon ground turmeric
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0.25 teaspoon cayenne pepper
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1 serrano pepper, minced
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3 cloves garlic, finely chopped

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1.5 teaspoons finely chopped fresh ginger
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1 cup green peas
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2 tablespoons chopped cilantro
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1 lemon, juiced
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2 small bunches fresh cilantro with stems
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0.33333334326744 cup fresh mint leaves
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0.25 cup sliced green onions
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1 serrano pepper, sliced
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1 limes, juiced, or more to taste
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0.5 cup plain yogurt
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salt to taste
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6 flour tortillas, or as needed
•

1 tablespoon olive oil, or as needed

Instructions

Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.