This mud pudding is delectable! It’s really simple to cook, and there are countless ways to serve it.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 large samosadillas |
Ingredients
- 1 ½ pounds Yukon gold potatoes, peeled
- kosher salt to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 1 teaspoon kosher salt, or more to taste
- 1 ½ teaspoons garam masala
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 serrano pepper, minced
- 3 cloves garlic, finely chopped
- 1 ½ teaspoons finely chopped fresh ginger
- 1 cup green peas
- 2 tablespoons chopped cilantro
- 1 lemon, juiced
- 2 small bunches fresh cilantro with stems
- ⅓ cup fresh mint leaves
- ¼ cup sliced green onions
- 1 serrano pepper, sliced
- 1 limes, juiced, or more to taste
- ½ cup plain yogurt
- salt to taste
- 6 flour tortillas, or as needed
- 1 tablespoon olive oil, or as needed
Instructions
- Cut potatoes into 1/4-inch cubes. Transfer into 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.
- 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.
- 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.
- 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.
- Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
- Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
- Heat 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.
- Substitute lime for lemon in the filling if desired.
- Feel free to melt some mild cheese over the tortilla before adding the filling.
Nutrition Facts
| Calories | 433 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 917 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! My kids and I love it!
This recipe got my creative juices flowing!! I used low-carb tortillas and cut them in half, so I could make individual triangles. I made the filling, but I added chopped broccoli because I only had a few peas. I made my own garam masala and ground my own cardamom. To assemble the samosas, I used 1 1/2 T of filling at one end of the halved tortilla, then I wet the edges of the tortilla, folded it over and pressed the edges with a wet fork. I pan fried them in a light layer of vegetable oil for 2 minutes each side. I made a Mayo-sour cream dip with curry, garam masala, cilantro, turmeric and cayenne. Delicious!!
Absolutely outstanding flavor. The filing it’s so good that it could be eaten by itself. The dipping sauce is A very good compliment to the dish. I also made a tamarind chutney like the ones served in many Indian restaurants. The sour dipping sauce included in this recipe juxtaposed to the tamarind sauce was a nice contrast.
This was such a hit & very delicious. I only added very little of the pepper as it was very hot. I’ve made this a few times already.
Wow, who knew you could simplify the samosa process by making it into a quesadilla?! I still love a good, deep-fried samosa, but this is a delicious alternative for when I just don’t have time for all that (which is most of the time!). I was a bit nervous on the spice level and cut back the cayenne to a 1/4 tsp. It definitely still had a good kick, but was just right for my taste buds which tend to be a bit on the wimpy side. I did not make the sauce as I had a bottle of tamarind sauce from the Indian grocery in the fridge. I’m a major fan – I’ll be making samosadillas often! Thanks Chef John!!!
OMG, this is the answer to the cravings I didn’t even know existed. Made these to watch the presidential debate (even though I’m Canadian) and we were blown away. The ingredients all come together in a delicious way. I’m not sure if it’s because we used potatoes from our garden that everything turned out so great. We kept to the recipe, except I have a ton of pepper plants and I don’t know if any are serranos, but I know that they are hot, so I might have used a thai chili pepper of some sort… Anyhow the result was amazing and the sauce… OMG! The sauce was so flavorful! Definitely keeping this as a regular. Thanks Chef John!
The prep is time consuming, I recommend making a double batch and freezing half for an easy freezer meal.
Recipe turned out very good., Easy way to make the Samosa masala. traditional way is too long and laborious. I made traditional mint chutney instead of the one shown on the recipe.
absolutely delicious!
This recipe has earned a place in my regular rotation! I once attempted to make traditional samosas. What a pain! Ain’t nobody got time for that! Chef John’s Samosadillas are AMAZING. Easy to make, crispy on the outside, savory filling so good you could eat it on its own, perfect combo!
Deeeeee-licious! My hubby and I are both lovers of Indian and Mexican food, and this was the perfect combination! We added chicken breast, cooked with Vindaloo sauce, then shredded. Yum! Thanks once again, Chef John!
Really liked this, but I would use 1/2 the peas next time. They overpowered the mixture.
My partner made this and they were so delicious! Tasted exactly like the ones we get at our favorite Ethiopian restaurant!
Quite messy to cook and the end product was not good. Chutney was distasteful.
This is amazing!!!! I don’t make the sauce because I am lazy. Someone added chickpeas . I would mash them a bit first or use a 2 or more tablespoons of hummus . Yummmm
I made this using Chickpea Flatbread and used sweet potatoes (both white and orange) instead of regular flour tortillas! It was delish and really tasty. Thank you sooooo much for this recipe. It will become a constant menu item from now on!
These were delicious! Will definitely be making again.
It definitely gave me samosa vibes but so many peas. I’d probably use 1/4 cup if I made this again.
No changes and it was delicious! Thanks again, Chef John!
I made it as the recipe called for and it was great! If you’re not into spicy you may want to cut the Serrano and cayenne amounts down by half. I would definitely use the recipe again but would probably try use a traditional wrapping instead of the tortilla. Peace
we did not care for this at all