I love samosas and quesadillas, so this recipe was a win-win from the beginning. I found this recipe on a site called Go Dairy Free (see link below). My girls are huge quesadilla fans, and even though there was no cheese in these samosadillas, they still loved them! It was a great way to get them to eat some veggies. I was worried it might be too spicy for my oldest, but she didn't seem to notice. They definitely need a chutney for dipping, which I didn't have on hand (nor did I have time to throw one together). I did, however, have curry ketchup--so I used that. I will definitely be making these again. I served these with fresh fruit. Makes 4 servings.
You'll Need:
- 1 1/2 c. cooked diced potatoes
- 1/2 c. thawed frozen green peas
- 1/4 c. canned hot or mild diced green chiles, drained (I used mild)
- 2 Tblsp. raisins
- 1 Tblsp. soy sauce
- 1 Tblsp. curry powder or paste (I used powder)
- 2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- salt and black pepper, to taste
- 4 large flour tortillas
Preparation:
- Mash the potatoes in a saucepan. Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste. Mix well and heat over medium heat until hot, stirring as needed, 4 to 5 minutes.
- Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling in the center of each tortilla piece. Fold one side over the filling and press lightly to flatten. The filling will hold the tortilla in place. Set aside. Repeat with the remaining ingredients.
- Arrange the samosadillas in a nonstick skillet over medium heat. Cook until lightly browned and heated through, turning once, 6 to 8 minutes total. Serve hot with chutney.
Recipe and link:
http://www.godairyfree.org/news/nutrition-headlines/samosadillas-in-the-snow
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