These Chorizo & Potato Quesadillas are absolutely delicious. Lightly spiced potato, chorizo and vegetable filling sandwiched between tortillas. Great hot or cold but extra tasty with soured cream.
These delicious Chorizo & Potato Quesadillas are one my sister, Ally, constructed after a trip to Wahaca in London where she had a similar dish. She then used the flavours to make her own version which I have then tweaked again to make this version. This is a great recipe to make your own and add ingredients that you fancy.
For Mother’s Day, my sister Ally and I decided to make a Mexican Feast as a more personal touch than taking her out for a meal. When I say we made a feast, I wasn’t exaggerating! We made these Chorizo & Potato Quesadillas, Nachos, Chilli, Carnitas, Chicken Tinga as well as Quacamole, Salsa and Mexican Sweetcorn Salad. We had enough leftovers for everyone to take goodies home.
Ally and I spent the majority of the day at my house making all of these delicious dishes. It was quite a tiring day and we definitely earned our beer; but we also had a great time in the kitchen together.
The quesadillas have become a favourite dish in my house. Ally’s version has onions in them but if you are a regular to my blog, then you will know that onions are not for me so I leave them out. This recipe is so easy to adapt to your tastes but also what you have in your fridge. I always add sweetcorn and peppers but you could add mushrooms or tomatoes or even some black beans.
The first time I made them without Ally, I ended up making enough quesadillas to feed a family of six or more! This is because as my sister made up the recipe, her method was ‘a bit of this and a bit of that’ so I had to work out quantities of ingredients. However the benefit of making too many is I found out they are absolutely delicious cold the next day. I chose to not re-heat them because I was at work and using the microwave i thought would have made them a bit limp and soft. Although when cold they obviously didn’t have the crisp tortilla like when they were freshly cooked, the filling’s flavours seemed to intensify and become even more delicious.
These Chorizo & Potato Quesadillas work really well as a starter, for lunch or as your main meal. They are also really easy to make for a crowd. The quantities below make three whole quesadillas which if you cut them into eight triangles makes twenty four. So you decide how many people you want to share them with, but be warned you may eat more than you intended to!
Serves 4-5 people
600g potatoes, peeled and diced
1 onion, diced (optional)
130g chorizo, diced
2 cloves of garlic, minced
1 x 198g tin of sweetcorn, drained
1 pepper, diced
150g cheese, grated
½ tsp chili powder (I use ancho and chipotle)
½ tsp sea salt plus ¼ tsp to boil the potatoes
Pinch of black pepper
1-2 tsp sunflower oil
6 large tortillas
- Peel and dice the potatoes and boil them until cooked through in salted water
- Add the chorizo to a frying pan over a medium heat. Keep stirring to allow the oils from the chorizo to be released and then add the onions (if using) and peppers
- Allow the onions (if using) and peppers to soften for a couple of minutes and then add the potatoes. Using your wooden spoon, squish the potatoes slightly. Cook for a few minutes adding some of the oil if it begins to stick
- After a couple of minutes, add the sweetcorn, chili powder, salt and pepper and stir through. Leave to cook stirring occasionally for 2-3 minutes before turning out into a bowl
- Place one large tortilla in a clean frying pan over a medium heat. Scatter the tortilla with some of the grated cheese before topping with a thin layer of the potato filling. Spread the filling to the edges of the tortilla before scattering with more grated cheese
- Place another tortilla on top and press down to squidge the filling right to the edges. By now the bottom tortilla should be browned and slightly crispy. Carefully flip the tortilla over so the bottom becomes the top. How you choose to do this is up to you! I get a large spatula and flip but you can always tip it out onto a plate and then flip it and slip it back into the pan
- Once flipped, allow the tortilla to cook for 1-2 minutes until browned and crispy and you can see the cheese has melted inside
- Turn out onto a board and cut into eighths. Serve with lots of soured cream