I’ve blogged about quesadillas before and mentioned this flavour combination then. It’s not something I’ve attempted to make ever, just eaten in Wahaca , but thought I’d give it a try and see how my efforts shaped up.
It didn’t taste exactly as I remembered it in when eating out (I used Spanish chorizo whereas they used Mexican so not that surprising) but it still made for a great quesadilla. The potato gives a more substantial quesadilla than usual and the soft mash with oozing cheese was very comforting to eat. I had some green chili sauce with them to heat it up a bit.
Chorizo and Potato Quesadillas, serves 4 people as a light meal.
500gr of potatoes, either leftover or cooked to order
250gr of cheddar
150gr of chorizo
½ teaspoon of dried thyme
1 medium onion, finely diced
My potatoes were raw so I gave them a few minutes in the microwave till cooked. Leaving them to cool before emptying the flesh from the skins into a bowl.
Chop the chorizo into 5mm chunks if whole or 1cm squares if already sliced. Heat a frying pan over a medium heat then add the sausage, as soon as it releases some fat add the onion and the thyme. Cook for a few minutes till the onion is soft. Allow to cool a bit then add to the potato and stir well to combine.
Grate the cheese and add to the rest of the ingredients.
Take a sixth of the mixture and spread it evenly across one half of a tortilla, it will end up maybe 1cm thick, then fold the other half of the tortilla over to enclose. Repeat for the rest of the tortillas.
If you have a pan big enough then you can fry two at once, placed next to each other to make a full circle. They take maybe 2-3 mins a side over a medium heat; just don’t let them burn.
Serve with whatever takes your fancy – chili sauce, sour cream, guacamole or salsa spring to mind.