I love a good quesadilla—but if I’m really being honest, I love a bad one as well—because they’re 100% versatile and perfect for any occasion. They can be transformed into a snack, from an appetizer to a full on meal and whipped up without much effort at all. I can’t tell you how many times I’ve gone to a Mexican restaurant and ordered a steak quesadilla for dinner (with a side of rice and beans because I’m no animal). Normally they’re made with flour tortillas and typically that’s how I prefer them, but have you ever experienced them with corn tortillas? They’re just as delicious, especially when filled with chorizo and potatoes, and fried in a bit of oil to give them a somewhat crunchy exterior. These Potato and Chorizo Quesadillas are the perfect snack, appetizer or light lunch/dinner. Serve them with sour cream and your favorite salsa and you’ll be good to go!
Let’s start by sautéing the onions in a bit of oil until softened, and just beginning to brown. Add in the potatoes and cook until they’ve browned as well. Make sure to keep stirring them so that they don’t stick to the skillet.
**Note: You want to cut the potatoes thinly so that they cook evenly. Yukon gold are a much softer potato and cook up faster!**
Move the potatoes and onion to one side of the skillet and then add the chorizo. Break it up with a wooden spoon and cook until browned. Then mix everything together to incorporate. Continue to cook until the chorizo is crispy.
**Note: You can season the potatoes and onion with a bit of salt and pepper before adding the chorizo if you’d like. I find that the chorizo has enough flavor to season it all though!**
Warm up the corn tortillas either in a dry skillet over moderate heat, or if you have a gas stove, you can warm them up directly on the burners. Sprinkle half of the tortilla with cheese and top with the chorizo and potato mixture. Sprinkle with more cheese and then fold over.
**Tip: You’re just looking to make the tortillas pliable, which will make them easier to fold over without tearing.**
Wipe out the skillet as best you can with a paper towel. Drizzle with a bit of oil and place over medium-high heat. Once hot, add two quesadillas at a time. Cook until both sides are crispy and the cheese has melted.
**Tip: You don’t need to clean the skillet, and you shouldn’t really because it’ll give the quesadillas even more flavor!**
Once they’re all cooked, cut them in half and arrange on a serving platter. Top with pickled jalapeño slices and fresh cilantro leaves. I also like to arrange lime slices around them so that people can squeeze some fresh lime juice on top if they wish.
Serve the quesadillas with sour cream and salsa on the side. Both really take them over the top and completes the dish nicely.
These are a great snack or appetizer for a party or gathering, especially during the holiday season. They also make for a great light lunch or dinner if you want something quick and simple. If you want to turn them into breakfast quesadillas, just fold in some scrambled eggs into the chorizo and potato mixture!
- 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 jalapeño slices, drained
- ¼ cup fresh cilantro leaves
- sour cream, for serving
- salsa, for serving
- 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.
- 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.
- 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.
- 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.
- 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.
- Arrange on a platter and top with pickled jalapeños and cilantro. Serve with sour cream and salsa on the side. Enjoy!