October 30, 2006
Potato Quesadillas Or is it Baked Samosas?
Ever since I started making quesadillas at home,the possibilities seem endless. Quesadilla literally means "little cheesy thing" and is a tortilla folded over shredded cheese and toasted till brown. It may also include cooked meat and/or peppers. So what is a tortilla? Simply put, its a flour or "maida" roti/chapathi. Our samosa is built similarly as that too has a layered flour cover with a spicy filling inside (now available with even cheese inside)but it is deep fried in oil to give it its characteristic flaky crust. Quite like the crispy fried taquitos called tacos dorados ("golden tacos") or flautas ("flutes"). (My son likes the tortilla filled with cheese and spicy sauce and deep fried.)
So is there a baked version of the samosa yet? Or a potato version of the quesadilla?
I tried it in the morning for breakfast with some leftover samosa filling and tortillas as I had run out of bread. When it is hot, it is crispy and crunchy with the spicy filling,and good even as an on the go breakfast. The deep fried purists (ha ha) may scoff, but it is definitely healthier and easier as an alternative whether its for snacking or a quick bite. I wouldn't recommend it cold, but then I like all food to be piping hot.
This can be made with any filling, potatoes, scrambled eggs, chicken, mushrooms... The sprinkling of cheese seals the edges together as it melts. The cheese also adds a dimension of gooeyness to make it feel rich and fulfilling.
You will need:
Potato- 1 medium sized one boiled
Onion-1 small one chopped
Frozen Green peas-1/2 cup defrosted
Red chili powder-1/4 tsp
Coriander powder-1/2 tsp
Cumin seeds-1/2 tsp (toasted and powdered)
Black Pepper-1/4 tsp
Garam Masala- 1/2 tsp
Cilantro leaves-3 tbsp chopped
Salt-1/4 tsp (to taste)
Lemon Juice-1/2 tsp
Canola/Vegetable oil -1 tbsp
Grated cheese- about 4-5 tbsp
Oil for brushing
6 small tortillas or 2 big tortillas.
1. Heat the oil in a deep skillet and add the onions. Sauté the onions for a few minutes and add the spice powders, stirring further to cook the powder. Add the peas and cook till the peas get cooked, without adding any water. Stir in the chopped potatoes, lemon juice, salt and cilantro leaves. Mix well and take it of the flame. It should be a dry mix. The potatoes should be dry. I normally cook it in the microwave as I can never get it to boil in water and yet be dry on peeling.
2. Heat the quesadilla toaster, brush surface with oil, place one tortilla on one side and spread the filling evenly, leaving space at the edges for it to seal. Sprinkle about a tablespoon of grated cheese or more evenly and place the second tortilla on top. Brush the top surface also with a dab of oil. Close the toaster firmly and let it toast for a minute or two as needed. Cut into wedges and serve warm with chutney of choice.
Non Toaster Option- If you don’t have a tortilla maker, don’t despair. Before I got one, I used to make the quesadillas with my cast iron pan (or skillet). Just brush the tortilla with oil or butter and toast lightly on both sides and keep. Once you have two of them, place one tortilla on the skillet, spread the filling and cheese and cover with the second one. Now press down on the tortillas with something heavy for a minute till the cheese melts and starts sticking. Cook on one side for a minute or two, flip over and repeat till it gets toasty.
This is my entry for For Nandita's Weekend Breakfast Blogging WBB-6 - Twist in the plate.
Other Vegetarian Filling Options:
Mushrooms and cheese; Paneer, scallions and Peppers; Corn and cheese
Quesadillas, Potato, Food Blog, Samosa, Vegan