Main Dishes Recipes

Chorizo Potato & Red Jalapeño Quesadillas

22nd October 2013

IMG_3310I attempted this recipe for October’s #CapsicanaCookOff competition on twitter. This months theme was Quesadillas, and as usual the main rule (see website for details) was that chilli of some kind/form was a big part of it. I’ve made quesadillas before, and tried out a couple of different fillings but chorizo & potato is my favourite. For this recipe I added in some red jalapeño chillies which give a sweet but still hot kick and some mexicana cheese which gave another chilli hit. I love spice so went quite overboard and served my quesadillas with a quick avocado salsa fired up with some scotch bonnet for extra heat! I didn’t make my own tortillas as I was short on time, but that might a fun thing to try for next time!




Serves 2 for a meal, or 4 for a snack.

  • 4 tortillas
  • 1 red onion, finely diced
  • about a 3inch piece of cooking chorizo – skinned and diced (the stuff that isnt already cooked/cured works best)
  • 2 medium potatoes, peeled and diced into 5-10mm cubes
  • 1/2 tsp fresh thyme leaves
  • 1/2 jar of red jalapeños, chopped
  • 2 cloves garlic, crushed
  • 1/2 tsp fresh oregano
  • 400g cheese, grated. (I’m using Mexicana, but you can choose. A mixture of cheddar and mozzarella can work well)


  1. Add a little oil to a frying/griddle pan and add the potatoes when hot, fry until lightly golden and almost cooked through.IMG_3298
  2. Remove the potatoes to a bowl and to the same pan add the onion and garlic. Sweat off for 1-2mins before adding the chorizo. Fry for another 3-4 minutes before adding back the potato and finishing for another 2-3 minutes until the potato and chorizo are cooked

  3. Just before removing from the stove add in the fresh herbs and jalapeños and give a quick stir through, then remove all to a bowl

  4. To make the quesadilla add a quarter of the mix to each tortilla, spreading it over half the circle. Add a handful of the grated cheese to each before folding over to make and moon shape and pressing the edges together ( they will stick better as the cheese melts)


  1. Coat the outisde of each ‘moon’ in a light rub of olive oil and then cook in a DRY pan. It only takes about 30-60seconds on each side so the cheese melts, watch them carefully so they don’t burn!
  • Serve immediately with what accompaniments you choose. A creamy guacamole, zingy salsa or perhaps some cooling sour cream.

  • Experiment with filling and flavours and find your favourite!

    IMG_3308Happy eating 🙂

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  • Reply Chantelle Hazelden (@MamaMummyMum) 29th March 2014 at 20:18

    These sound amazing, I love using chorizo in my recipes #recipeoftheweek

  • Reply Julie McPherson 31st March 2014 at 19:39

    My husband and I would love these, definitely something I’d like to make for a weekend lunch. Thanks so much for sharing your recipe.

    • Reply the foodie couple 31st March 2014 at 19:49

      Thanks, I love Mexican food and quesadillas are so simple and versatile

  • Reply Sophie at Franglaise Cooking 5th April 2014 at 15:13

    This looks incredible! I’m a big fan of Mexican food, so I could definitely see myself making these. I’m pinning this now so I remember to try it out.

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