For an extra layer of flavor, consider adding a pinch of amchur (dried mango powder) to the potato filling. Adjust the amount of serrano pepper according to your spice preference. Serve with a side of tamarind chutney or mango chutney for a sweet and tangy contrast. Ensure the skillet is hot before adding the quesadillas to achieve optimal browning and crispiness.
Samosadilla (Samosa Quesadilla)
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS123
A delightful fusion dish that marries the vibrant flavors of a samosa with the comforting simplicity of a quesadilla. This recipe offers a quicker, less fussy alternative to traditional samosas, delivering a satisfyingly crispy and flavorful experience in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol6 mg
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Fiber8 g
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Protein12 g
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Saturated Fat4 g
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Sodium917 mg
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Sugar4 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Cut potatoes into 1/4-inch cubes. Transfer to 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.
02
Step
5 mins
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.
03
Step
2 mins
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.
04
Step
3 mins
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.
05
StepCombine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
06
StepSpread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
07
StepHeat 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.
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RECIPE REVIEWS
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Please Rate
Marlee Reichert
Mar 10, 2025My kids loved these! A great way to get them to try new flavors.
Jayde Franey
Feb 6, 2025I added some paneer to the filling, and it was delicious!
Alexander Howe
Jan 21, 2025I found that using a panini press works really well for cooking the quesadillas evenly.
Floy Emmerich
Jan 13, 2025So yummy! Quick to make on a week night and everyone loved it.
Eugenia Cummings
Nov 14, 2024I made these for a party, and they were a huge hit!
Major Murray
Apr 29, 2024The spice blend is perfect. Not too hot, but with a nice warmth.
Tessie Friesen
Apr 19, 2024Added a bit of garam masala. Def recommend!
Guiseppe Bogan
Apr 17, 2024The chutney is what really makes this dish amazing. Don't skip it!
Liliana Heaney
Mar 24, 2024This recipe is genius! So much easier than making actual samosas, and the flavor is spot on.