Two Dollar Tuesday – Samosa Quesadilla with Cilantro Chutney

This is my first Two Dollar Tuesday in a while and so I was super excited for this recipe. I love samosas, but don’t always feel like going through the trouble of frying them or stopping by an Indian restaurant. So I took the idea of a crispy outside and made it easier by making it in a quesadilla form. DSCF6134

Samosa Quesadilla with Cilantro Chutney 

Recipe total: $3.39

Servings per recipe: 2

Cost per serving: $1.70


Samosa Quesadilla

  • 2 russet potatoes, peeled and cubed (64 cents)
  • 1/4 cup vegetable broth (4 cents)
  • 1/2 tablespoon olive oil (5 cents)
  • 1 garlic clove, minced (11 cents)
  • 1/2 teaspoon curry powder (5 cents)
  • 1/4 teaspoon powdered ginger (3 cents)
  • 1/2 teaspoon ground cumin (11 cents)
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup cooked green peas (13 cents)
  • 2 whole wheat tortillas (72 cents)

Cilantro chutney:

  • 1/2 cup chopped cilantro (50 cents)
  • 2 tablespoons chopped mint (50 cents)
  • 1 jalapeno, deseeded and chopped (13 cents)
  • 1 garlic clove (11 cents)
  • 1/4 teaspoon ground ginger (3 cents)
  • 1/2 teaspoon ground cumin (11 cents)
  • 1/2 teaspoon salt, or to taste
  • 2 teaspoons lemon juice (4 cents)
  • 1 teaspoon agave nectar (9 cents)
  • 1-3 tablespoon of water


  • Boil the potatoes until soft and drain.
  • Using a food processor blend the potatoes, vegetable broth, olive oil, garlic clove, curry powder, powdered ginger, ground cumin, and salt.
  • Carefully mix the green peas into the potato blend and spread out evenly on two tortillas, then fold in half.
  • Place a frying pan over medium-high heat and cook each quesadilla until each side is golden brown.
  • For the chutney place all the ingredients in a food processor and blend, adding enough water to make a pesto-like consistency.
  • Cut the quesadillas, and serve with a side of the chutney.

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