I'm kind of excited about this recipe. I had been meaning to put this idea into action for a long time, but it wasn't until I had a slew of leftover mashed potatoes and a last minute gaggle of moms and kids to feed that I made it happen. And it was just what I thought it would be - everything good about a samosa - squishy, mildly spiced potatoes and peas encased in a crisp, pick-up-able package, but with all the ease of slapping together a quesadilla. Good stuff. And perfect as a super-simple, kid-friendly, mid-week dinner.
We ate this with a salad of red lettuce, spicy pickled onions, and chickpeas, all drizzled with the creamy mango dressing. Everything was served separately so that the boy could dip all his component parts in a tiny cup of the sweet vinaigrette. The pickled onions were a nod to the grown-ups in the party, because everything else is mild and easy on a toddler's sensitive taste buds.
We dipped the quesadillas in the dressing, but if you're not making the salad, these would also be good with store-bought mango chutney.Samosa Quesadillas
- 3 cups left-over mashed potatoes (I've also made this with half sweet potato.)
- 2 teaspoons curry powder (or to taste)
- 1 cup frozen peas (run them under cool water to get rid of any freezer taste and defrost them a little)
- salt to taste
- 6 whole wheat tortillas
Mix together the potatoes, peas, curry powder and salt to taste. Heat a griddle. Spread half of each tortilla with potato filling, fold over, and grill on each side.
Creamy Mango Salad Dressing
makes 1 cup
- 1 cup mango chunks
- 3 tablespoons lime juice (or the juice of one big juicy lime)
- 1/4 cup canola oil
- 1 tablespoon agave nectar
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
Blend until smooth and creamy.