Samosa Quesadilla with Cilantro Chutney

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.

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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

  1. Boil the potatoes until soft and drain.
  2. Using a food processor blend the potatoes, vegetable broth, garlic clove, curry powder, powdered ginger, ground cumin, and salt.
  3. Carefully mix the green peas into the potato blend and spread out evenly on two tortillas, then fold in half.
  4. Place a frying pan over medium-high heat and cook each quesadilla until both sides are golden brown.
  5. For the chutney place all the ingredients in a food processor and blend, adding enough water to make a pesto-like consistency.
  6. 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

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