Potato and Chorizo Quesadillas

Potato and Chorizo QuesadillaA quesadilla is literally just a Mexican toasted cheese sandwich made with a tortilla, filled with cheese and cooked in a dry frying pan. You can use any kind of tortilla you’d like though I think the corn tortillas are more authentic, not to mention gluten free! The best thing about quesadillas is that you can fill it with anything you have in the fridge. The recipe for this potato and chorizo filling is a real winner but does benefit from the spicy salsa that accompanies it here. I use cooking chorizo, try to get a spicy one if possible, as it it so soft and yielding while still packing a big garlic/paprika punch. Use the salami chorizo if it’s all you can find. It will still impart the same flavour but will remain as firm dice instead of juicy chunks like the cooking chorizo.

I really like a recipe that uses up leftover mashed potato. The mash I used was literally just potato that was steamed and mashed. There was no butter or salt added. There’s enough going on in the rest of the dish.
Breakfast Quesadilla

Quesadillas are so quick and easy they make for really nice breakfast food and morning is never a time for anything time-consuming or taxing. Just fry up some chorizo, add some beaten egg, scramble it, add it to a wrap along with a little chilli and cheese and toast briefly in a dry pan.

Potato and Chorizo Quesadilla


    For the Potato and Chorizo Quesadillas:
  • 200 g cooking chorizo, diced
  • 1 red onion diced
  • 200 g leftover mashed potato
  • 3 chipotles in adobo sauce, chopped
  • 2 tbsp vegetable oil
  • corn or wheat tortillas
  • For the breakfast Quesadillas:
  • 200 g cooking chorizo, diced
  • 2 tbsp vegetable oil
  • 6-8 eggs, beaten
  • 1 small bunch of fresh parsley
  • grated cheddar
  • corn or wheat tortillas


    For the Potato and Chorizo Quesadillas:
  1. Heat the oil in a large frying pan over a high heat and add the chorizo. Stir continuously for five minutes breaking up any big pieces as you go.
  2. Once it is almost cooked, add the disced onion.
  3. Stir for five minutes before you add the mashed potato and chipotles in adobo sauce.
  4. Stir well then remove from the heat.
  5. In a separate, dry frying pan, toast one tortilla, or as many as will fit over a high heat. Then spread the potato, chorizo mixture over half the tortillas, add a sprinkle of cheese, fold them over and cook on both sides for one minute then serve with plenty salsa.
  6. For the Breakfast Quesadillas:
  7. Stir-fry the chopped up chorizo in vegetable oil, just like before.
  8. Once they are almost cooked, pour the beaten egg over the chorizo. Stir to redistribute the chorizo pieces evenly.
  9. Once the egg starts to set, fold them in on top of one another and cook until they are not running.
  10. Snip in the fresh parsley with a scissors.
  11. Toast more wraps on in another dry pan before spooning over the egg and chorizo mixture over half of each tortilla, sprinkle with cheese, fold the tortilla over and toast on both sides for about a minute.
  12. Cut the quesadillas into small pieces, spoon over a little homemade salsa and enjoy!
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