PRINT

Dinner

vegetarian

image of samosadillas on a plate

Samosadillas

Kids love to eat what is familiar to them, right? So introducing new flavors and ingredients into recipes that they already enjoy is the best way to broaden their young palettes with happy results.


These “samosadillas” are a wonderful way to introduce Indian spices into the familiar quesadilla. Filled with smashed potatoes, green peas and melty mozzarella and wrapped in a tortilla—who wouldn’t be on board? The kids will love the subtle spice of curry powder, even if it is a new flavor for them. Paired with a refreshing mango lassi, this might become a new favorite meal in your home.

30 mins

SERVES 4

INGREDIENTS

1 1⁄2 cups cooked diced potatoes (you can use leftover mashed potatoes)

1⁄2 cup thawed frozen green peas

1 tablespoon curry powder or paste

1⁄2 teaspoon ground cumin

1⁄2 teaspoon chili powder

Salt and black pepper

2 cups shredded mozzarella cheese

4 large flour tortillas

Oil for frying pan

Your favorite chutney for serving (optional)

DIRECTIONS

In a mixing bowl, smash together cooked potatoes, peas, and spices, and taste for seasoning. Add a little more of “this or that” with the help of your young chef.

Heat a large skillet with about 1 teaspoon vegetable oil over medium low heat.

Place a tortilla in the pan and sprinkle on about 1⁄2 cup shredded cheese to cover. Top cheese with about 1⁄2 cup of mashed potato mixture and fold tortilla over in 1⁄2. Let cook on each side for about 2 more minutes until the tortilla is golden and cheese is melted. Repeat with remaining 3 tortillas and serve with a jarred chutney if you like.

COOKING TOGETHER

KIDS CAN:

  • Smash the potatoes
  • Add the peas and spices and mix everything together
  • Taste for seasoning! Kids learn so much by tasting and adjusting.

GROWN-UPS CAN:

  • Play some music from India
  • Describe some of your favorite foods from your travels
  • Tell a story about a time you tried a new food. Maybe you didn’t love it, but aren’t you glad you tried something new?
A photo of Cheryl.

Cheryl Knecht Muñoz

Cheryl is the Founder and Owner of Sugar Beet Schoolhouse, a cooking school for kids and their families in River Forest, IL. As a chef, instructor, and working mom, she is passionate about growing, cooking, and sharing good food together.

PREVIOUSNEXT

DINNER QUESTIONS

What is one profession that you’re appreciating now more than ever before?

(Shout-out to the grocery store restockers!)

SEE A DIFFERENT QUESTION IN…