Potato and Chorizo Quesadillas
 
Prep time
Cook time
Total time
 
These Potato and Chorizo Quesadillas are a great snack, light lunch or dinner! They're super easy to make, you'll be eating them often from here on out!
Author:
Serves: 16 servings
Ingredients
  • 4 tablespoons corn oil, divided
  • 1 small red onion, thinly sliced
  • 2 medium Yukon gold potatoes, thinly sliced
  • 4 ounces chorizo
  • 16 corn tortillas
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • ¼ cup pickled jalapeƱo slices, drained
  • ¼ cup fresh cilantro leaves
  • sour cream, for serving
  • salsa, for serving
Instructions
  1. Set a large cast iron skillet over medium-high heat. Once hot, drizzle in 2 tablespoons oil and add in the onions. Cook until they're soft and just beginning to brown, about 3 to 4 minutes. Add in the potatoes and cook, stirring often, until the potatoes have softened as well, another 5 minutes.
  2. Move the potatoes and onions to one side of the skillet and then add the chorizo, breaking it up with a wooden spoon. Cook until just beginning to brown, before stirring in the potatoes and onions. Continue cooking, stirring often, for about 6 to 8 minutes. Remove from the heat and let cool.
  3. Warm the tortillas on a dry skillet, over moderate heat, or directly on the stove burners (if you have a gas stove), just enough to make them pliable.
  4. Working with one tortilla at a time, sprinkle half with a bit of cheese. Top with a few spoonfuls of the chorizo and potato mixture. Sprinkle with a bit more cheese and then fold over. Place on a baking sheet or platter and continue filling the rest.
  5. Wipe out the skillet with a paper towel and drizzle with the remaining oil, set over medium-high heat. Once hot, place in two quesadillas and cook until crispy, about 1 to 2 minutes. Flip over and cook until the cheese has melted. Remove from the skillet and place on a wire rack, while you continue to cook the rest.
  6. Arrange on a platter and top with pickled jalapeƱos and cilantro. Serve with sour cream and salsa on the side. Enjoy!
Recipe by The Candid Appetite at http://www.thecandidappetite.com/potato-and-chorizo-quesadillas/