Chorizo Potato Quesadilla Recipes

Steps:

• Cook onions& sausage in oil, in a skillet on medium-high heat for 5-7 mins, stirring occasionally.
• Add diced potatoes, cook for 5 mins or until golden, increase time by 7-10 mins if required.
• Stir in salsa, corn, chopped coriander& salt.
• Spoon 1 cup onto half of each tortilla, sprinkle with cheese, fold uncovered half over filling half.
• Bake in oven at 350 until cheese melted or in skillet for a few mins on each side (i use oven).

Steps:

• Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
• For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

Steps:

• Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes.
• Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease.
• To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close.
• Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream.
• Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand.

Steps:

• Heat the oil in a pan and cook the shallot and chorizo for 5 mins until the shallot is softened. Stir in the chicken and tomatoes. Remove from the heat.
• Put half the tortillas onto baking sheets. Spread a little chicken mixture on each one. Scatter over the cheese and coriander. Sandwich with the remaining tortillas. You can make up to this point 2 hrs ahead.
• Heat oven to 180C/fan 160C/gas 4. Cook the tortillas for 3 mins. Using a fish slice, turn each one over. Cook for 3 mins more until both sides are golden. Put on a board, slice into wedges and serve.

Steps:

• Remove skin from sausages and crumble into small skillet.
• Cook over low heat until fat renders, taking care to avoid burning--about 5 minutes.
• Drain off all but 3 tablespoons fat.
• Add potatoes, chiles and salt.
• Cook over medium heat, stirring from time to time,until potatoes begin to brown--about 8 minutes.
• Brush one side of tortilla sparingly with butter.
• Place on medium-hot flat griddle pan.
• Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese.
• Top with second tortilla.
• Brush top with butter.
• When bottom begins to brown, flip over and cook the other side until cheese is melted.
• Slip it onto a plate, slice and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
• Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day - cover and keep in the fridge. Heat a large griddle pan.
• Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.

Steps:

• In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. transfer to bowl. Pour off the fat from the pan. Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, season with smoked paprika and salt and cook, stirring occasionally, about 5 minutes. Add onion and bell pepper to potato and continue to cook 5 minutes until tender. Turn off heat and mix in chorizo. Transfer back to bowl. If necessary briefly heat tortilla until pliable. Cover half of tortilla with the sausage, potato, onion, pepper mixture, spreading the ingredients all the way to the edge and then generously top with cilantro and cheese. Fold tortilla in half. Repeat for remaining 5 tortillas. Reheat pan with a drizzle of oil and add 2 quesadillas cheese side down. Cook until spotty brown and flip. Continue to cook until 2nd side is also spotty brown. Repeat until complete.