This recipe is old - from 1998 or so. I was attracted to it because I love ordering samosas at Indian restaurants but am too lazy to make them at home. Plus, homemade recipes usually involve deep frying and I refuse to deep fry anything. I try my best to eat healthy!
It was very easy to put together, but a little more time consuming than I had anticipated since the recipe calls for already-mashed potatoes, so you have to remember to make the potatoes first. We liked it, but it wasn't awesome. We probably won't make this again.
2 teaspoons olive oil
1 cup very thinly sliced cabbage
1/2 cup chopped onion
1/2 cup chopped carrot
1 tablespoon curry powder
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup mashed peeled potato, cooked without salt or fat
1/4 cup frozen green peas, thawed
1 tablespoon low-sodium soy sauce
8 (6-inch) fat-free flour tortillas
1 cup (4 ounces) shredded Muenster cheese
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add the cabbage and next 5 ingredients (cabbage through garlic); sauté 3 minutes or until the cabbage is crisp-tender. Remove from heat; stir in potato, peas, and soy sauce.
Place 4 tortillas on a large baking sheet. Spread about 1/2 cup potato mixture over each tortilla; top each with 1/4 cup cheese and a tortilla. Bake at 350° for 15 minutes or until thoroughly heated. Cut each quesadilla into 4 wedges.
Yield: 4 servings