I 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)
- Add a little oil to a frying/griddle pan and add the potatoes when hot, fry until lightly golden and almost cooked through.
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
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
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)
- 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!