Samosadillas

No, a samosadilla is not some sort of prehistoric lizard mutated by nuclear waste, trying to take over the world. Although, I'd watch that movie. 

A samosadilla is what results when a samosa and a quesadilla have a baby. 

A delicious.....delicious baby. 

In all seriousness though... when you are in the middle of a snack attack and need something fast and super tasty - this should be your new go to. From start to finish in about 15 minutes. 

Serve it with a little chutney and *boom* done. Just like that.

Samosadillas

Ingredients

Filling

2 cups mashed potatoes (cooked)

1/2 cup frozen green peas

1/4 cup diced green chilies (hot or mild, as you prefer)

3 Tbsp raisins

1 Tbsp soy sauce

1 Tbsp curry powder

2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp chili powder

salt & pepper

6 to 8 large whole wheat tortillas (I used Dempster's 10 inch)

Optional

chutney

Directions

Place the filling ingredients (potatoes, peas, chilies, raisins, soy sauce, spices) in a large frying pan over medium heat.

Stir together until heated thoroughly and well combined.

Remove from heat. 

Cut each tortilla in half. Place a spoonful of filling on to half of each half, spreading to the edges - see photo below for clarity. 

Fold the tortilla over to cover the filling. Set aside. Continue until all of the filling is used up OR all of the tortillas are used up. 

Arrange the samosadillas in a non-stick frying pan over medium heat. Cook until lightly browned and heated through, flipping once - about 5 to 8 minutes. 

That crispy outside and squishy inside makes for a  very tasty snack indeed. 

I know they are closer to a samosa than to a quesadilla as there is no cheese but I still am calling them a samosadilla because I like saying samosadilla.... so there.

FYI - I made a batch of these in the morning and kept them warm in the oven until I finished cooking all of them. I them covered them in tinfoil and brought them to the office for a snack. They lost a bit of their initial crispiness but were still delicious. They are also good at room temp but I still prefer them hot. 

This is a great way to use up leftover mash potatoes but works equally well with instant mashed potatoes. 

ALSO: snacking tip - you can make the filling up and store it in the fridge, covered, for a couple of days and just make one or two samosadillas when you want them.