Fire-fist acapulco chorizo quesadillas

4 servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil
1 small Onion; finely chopped
2 Garlic cloves; finely chopped
2 Green chillies; seeded and cut into
; thin strips
100 grams Chorizo sausage; roughly chopped
225 grams Cooked potatoes; coarsely mashed
150 grams Cheddar or other tasty cheese; grated
2 tablespoons Chopped fresh coriander
Salt and freshly ground black pepper
8 Corn or flour tortillas
Sweet chilli sauce
Soured cream

Directions

TO SERVE

1 Heat the oil in a pan and cook the onion, garlic and chillies for 2-3 minutes until softened.

2 Add the chorizo and cook for another couple of minutes until the sausage is dark and crispy.

3 Add the potato, stirring until heated through. Remove from the heat, stir in the cheese and coriander and season.

4 Heat two or three tortillas at a time on the barbecue or one at a time in a large, non-stick frying pan.

5 Spread some potato mixture on top and quickly fold into quarters. Cook for a minute or so on each side until crisp and golden brown, then wrap in a paper napkin.

6 Ripple together in a little soured cream and sweet chilli sauce and dollop a small spoonful on top of each quesadilla.

Converted by MC_Buster.

Per serving: 23 Calories (kcal); 1g Total Fat; (44% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Ainsley's Meals In Minutes Converted by MM_Buster v2.0n.

Related recipes