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 and made it a little easier by creating a crunchy outside with a toasted tortilla.

Samosa Quesadilla with Cilantro Chutney
Serves 2
Ingredients:
Samosa Quesadilla
- 2 russet potatoes, peeled and cubed
- 1/4 cup vegetable broth
- 1 garlic clove, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/4 cup cooked green peas
- 2 whole wheat tortillas
Cilantro chutney:
- 1/2 cup chopped cilantro
- 2 tablespoons chopped mint
- 1 jalapeno, de-seeded and chopped
- 1 garlic clove
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2 teaspoons lemon juice
- 1 teaspoon agave nectar
- 1-3 tablespoon of water
Directions
- Boil the potatoes until soft and drain.
- Using a food processor blend the potatoes, vegetable broth, 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 both sides are 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.
Nutrition per serving:
Calories: 320 Fat: 4.6g Saturated Fat: 1.5g Protein: 10g Carbohydrates: 67g Sugars: 8g