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.
What is a quesadilla?
Quesadillas are a traditional Mexican food that are also popular in the United States.
They are made from tortillas filled with a number of fillings which can be meat and or vegetables. However quesadillas always include cheese. This is essential!
Quesadillas are easy and delicious to make
Quesadillas are such a delicious meal perfect for dinner, lunch or even a snack. They are relatively quick and easy to make which means they are perfect for a midweek dinner.
You can also tweak them to use whatever you have in your fridge.
These Chorizo & Potato Quesadillas are a traditional Mexican flavour combination with some added extras. I like to add sweetcorn and peppers to mine, but you can add anything you like.
Which tortillas are best to use?
Here in the UK we are a bit more limited on the tortillas we have available. I always get so jealous to see how many different types you can buy in Mexico and the US!
I think it is more traditional to use corn tortillas for quesadillas, however here in the UK I have only seen then in small sizes in supermarkets.
I tend to use flour tortillas for quesadillas as they are very widely available and are a bit more flexible.
Which cheese is recommended?
Cheese is an essential ingredient for quesadillas! You need to choose a cheese that melts really well. This is because the melted cheese acts as a delicious, edible glue to not only stick all of the fillings together but to also secure them to the tortillas.
Oaxaca is a Mexican cheese that would traditionally be used, however this isn’t very readily available. I use a nice mature cheddar as this melts really well.
I know cheeses like monteray jack are popular in the US so feel free to use this, or any other cheese that melts well.
Are these quesadillas spicy?
These quesadillas are intentionally quite mild. I haven’t included much chilli powder in the recipe so they should suit most people’s tastes.
If you wanted to make it more mild, you can use mild chilli powder. Chorizo also usually comes in two options; standard and spicy. This is an easy way of controlling how spicy the finished quesadillas are.
If you would like a bit more spice, feel free to either add more chilli powder or use a hotter chilli powder.
How many people does this recipe serve?
That really depends when you are planning to eat them. 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!
How to serve Chorizo & Potato Quesadillas
As I mentioned, these quesadillas are great as a starter, lunch or as a main meal.
You can serve them as they are, but I particularly like to serve them with soured cream and guacamole.
They would also be a great addition to a picnic, or even cut into smaller pieces and served at a party.
Quesadillas make great leftovers
I always make more of these Chorizo & Potato Quesadillas than we intend on eating. This is because I love having them as leftovers.
I really like to eat these cold the next day but you can easily reheat them. If you don’t mind them going a little bit soft, you can microwave them.
If you would prefer for them to be crisp, I would heat them through in a pan or the oven. Make sure you keep any leftovers in the fridge until you are ready to eat them. They will keep in the fridge for two days.
Chorizo & Potato Quesadilla flipping techniques
The only slightly challenging part of this recipe is deciding how you are going to flip the quesadillas. There are a number of ways to do this which vary depending on how brave you are feeling!
If you would like to play it safe, hold a chopping board over the frying pan and flip the frying pan over so the quesadilla turns out onto the chopping board. You can then slide it back into the pan so it can cook on the other side.
If you are feeling a bit more adventurous, you can try and flip the quesadilla. At the very least I would recommend using something like a large fish slice to help.
This method is likely to result in some filling spillage but feel free to give it a go!
Can these quesadillas be made gluten free?
To make these Chorizo & Potato Quesadillas gluten free is quite simple.
Instead of flour tortillas, use corn tortillas as these are naturally gluten free. Obviously check the ingredients of any packets to make sure.
The majority of chorizo I have seen is gluten free, but it is definitely worth checking the ingredients too.
How to make these quesadillas vegetarian or vegan
If you wanted to make these Chorizo & Potato Quesadillas it is fairly simple.
Make sure the tortillas you use are vegan. Most recipes now use vegetable oil instead of lard so this shouldn’t be a problem, just make sure you check.
There are lots of plant based chorizo alternatives in supermarkets these days. These could easily be used in this recipe.
You can miss out the chorizo altogether if you don’t want to use meat alternatives. I would add half a teaspoon of smoked paprika to get the smoky flavour the chorizo would provide.
If you are making this vegan, use a vegan cheese that melts well as this is essential!
As an alternative, try my Cavolo Nero & Sweetcorn Quesadillas or Mexican Street Corn Quesadillas.
Other recipes you might like
- Mexican Street Corn Salad
- Air Fryer Chicken Fajitas
- Slow Cooker Chicken & Chorizo Stew
- Slow Cooker Fiesta Chicken
- Carnitas
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Chorizo & Potato Quesadillas
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.
Ingredients
- 600 g potatoes peeled and diced
- 1 onion diced (optional)
- 130 g chorizo diced
- 2 cloves garlic minced
- 198g tin sweetcorn drained
- 1 pepper diced
- 150 g cheese grated
- ½ tsp chili powder (I use ancho and chipotle)
- ½ tsp sea salt
- pinch black pepper
- 1-2 tsp sunflower oil
- 6 large flour tortillas
Instructions
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Peel and dice the potatoes and boil them until cooked through in salted water
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Add the peppers to a frying pan over a medium heat and cook for a couple of minutes before adding the chorizo. Keep stirring to allow the oils from the chorizo to be released and then add the onions (if using) and garlic.
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Allow the onions (if using), garlic and peppers to soften for a 2-3 minutes and then add the potatoes. Using your wooden spoon, squash the potatoes slightly. Cook for around 5 minutes adding some of the oil if it begins to stick
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Add the sweetcorn, chilli powder, salt and pepper and stir through. Leave to cook stirring occasionally for 2-3 minutes before turning out into a bowl
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Place one large tortilla in a clean frying pan over a medium heat. Scatter the tortilla with some of the grated cheese
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Add a thin layer of the potato filling, spreading it to the edges of the tortilla
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Sprinkle with more grated cheese
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Place another tortilla on top and press down to squash the filling 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
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Once flipped, allow the tortilla to cook for 1-2 minutes until browned and crispy and you can see the cheese has melted inside
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Repeat twice more until all of the fillings and tortillas are used
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Turn out onto a board and cut into eighths
Recipe Notes
Nutritional information is given as a guide only and my vary.
Chloe Edges says
Love quesadillas but almost never make them at home. This looks like the best kind of filing so I’ll give them a go asap!
Curly says
It’s easy to forget how tasty they are isn’t it! I love making extra to have leftovers.
Emma says
We’ve cooked quesadillas before but this recipe was even better because it used up all the leftover bits we had in the fridge! My husband wasn’t sure when he saw what I was doing but when he tasted it, instant succes! Already sent the link to my Mum and Brother-in-law
Kacie Morgan says
Chorizo and potato sounds like a delicious quesadilla filling, and I bet it kept you feeling full for hours too! Perhaps you could even adapt this recipe to fit the new tortilla trend that’s doing the rounds on TikTok!
Curly says
It’s my take on a popular Mexican filling. You’re right they are a lovely hearty meal that keeps you full! Haha I don’t think I’m brave enough for that.
Julia says
These are super easy to prepare and my family loved them so much, that they are asking for more! Thank you for sharing the recipe.
Curly says
Aww I’m so pleased Julia 🙂
Emily says
This looks so good and toasty!
Curly says
Full of cheesy goodness!
Eb Gargano | Easy Peasy Foodie says
YUM! I love quesadillas and I love chorizo so these are right up my street 😀
Curly says
Thanks Eb 🙂
Sisley White says
Heaven on a plate. I adore chorizo quesadillas so much. I could eat them for everymeal!
Thank you for linking up to #CookBlogShare x
Curly says
They are so good aren’t they! Bloomin’ love chorizo! x
James says
Why does the ingredients say 6 large tortillas if you are only using 2 ?
I do want to try this but want to make sure that the quantities of the other ingredients are correct.
Curly says
Hi James, I have added another step to the recipe so make it clear. The mixture is enough to make 3 quesadillas using 6 tortillas. Hope you enjoy it if you make it.