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.