Wednesday 17 July 2013

Chorizo and Potato Quesadillas

I know what you’re thinking, what am I doing in London trying to make quesadillas?! Well, thankfully they have tortillas here and lots of different kinds of cheeses so it’s easy for me to make something up! I had wanted to try this idea for a while, cubed Spanish chorizo with potatoes peppers and cheese, but what cheese was it going to be was the question? Since this was the biggest challenge, I had to do some research and tasting. I was wanting a bit of queso fresco, but since that wasn’t going to happen I made due with some Lancashire cheese, which is wonderfully melty and crumbly. I would suggest anyone getting Spanish chorizo for this, as Mexican chorizo is too greasy, and not firm like a sausage like Spanish chorizo. This recipe will make about 2 large quesadillas. Enjoy!


4 large tortillas
1 chorizo ring (200g)
1 clove garlic
1 green bell pepper
1 chilli
½ onion
1 c. grated Lancashire cheese (or any melty cheese you like)
1 tbsp. oil

To Start:
Scrub the potato and poke holes into it with a knife, stick it in the microwave for 4 minutes. (You can fry it in the pan, but who has time for that?)
Dice the green pepper, chorizo and onion.
Crush the garlic.
Grate your cheese.
When the potato is done and cooled, dice it in small chunks.

To Cook and Assemble:

Heat a little oil in a pan until hot; when hot add the chorizo, potatoes, peppers, onion and garlic.
When the peppers are soft and the potatoes are crispy, turn off heat and set aside.
On a comal or cast iron skillet, heat the tortillas, after you turn them once, place some of the filling around the whole surface of the tortilla, top with grated cheese and place another tortilla on top.
Press down with a spatula making sure that the cheese melts.
Flip carefully (I recommend a very large spatula). Once flipped and the cheese is melted in keeping both tortillas together you can remove from heat and repeat for the next one.
Cut your quesadillas in four slices and enjoy!

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