Indulge in the comfort of melted cheese with smoky chorizo and hearty potatoes ensconced in a grilled tortilla.
Did you know?
Quesadillas originated from colonial Mexico and the name literally means 'little cheesy thing' in Spanish!
Imagine a cozy evening with a golden crispy quesadilla in hand, the smoky aroma of chorizo mingling with the earthiness of potatoes. This is not just a meal; it's a warm hug on a plate. Our chorizo and potato quesadillas blur the lines between rustic and gourmet, offering a comforting yet exciting twist on a Mexican classic.
First, we'll start with the potatoes, boiled to perfection and then sautéed with bold chorizo slices, infusing them with piquant flavors. Picture that dynamic duo snuggled between generous handfuls of melted cheese, all encased in a lightly charred tortilla. One bite and you'll hear the symphony of crunch and sizzle, a testament to the textures that make quesadillas so irresistible.
You'll be wielding a hot pan with the confidence of a seasoned chef, flipping your quesadillas to achieve that coveted, even tan. They say, 'the simple things in life are often the best,' and this dish is the epitome of that wisdom. Ideal for a laid-back lunch or a casual dinner party, these quesadillas are your ticket to a fiesta of flavors that your taste buds will thank you for.
Ingredients
- 4 large flour tortillas
- 200g chorizo, sliced
- 2 medium potatoes, peeled and cut into small cubes
- 1 onion, finely chopped
- 200g grated cheese (cheddar or Monterey Jack works well)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh coriander for garnish
- Sour cream for serving
- Salsa for serving
Steps
- Boil the potatoes in salted water until tender, then drain and set aside.
- In a pan, cook the chopped onions and sliced chorizo over medium heat until the onions are translucent and the chorizo is slightly crisp.
- Add the boiled potatoes to the chorizo mixture, season with salt and pepper, and sauté until the potatoes have a golden edge.
- Heat the olive oil in a separate pan, place a tortilla in the pan, and sprinkle a quarter of the cheese over one half of the tortilla.
- Top the cheese with a quarter of the chorizo and potato mixture, then fold the tortilla in half, pressing it down gently with a spatula.
- Cook until the bottom is golden brown, then flip carefully to brown the other side.
- Repeat with the remaining tortillas, cheese, and chorizo mixture.
- Cut each quesadilla into wedges, garnish with fresh coriander, and serve with sour cream and salsa on the side.
Add some extra love
For an extra kick, add some chopped jalapeños to the chorizo and potato mixture before assembling the quesadillas.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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