10. Chorizo and Potato Quesdillas

350g potato
Half an onion, finely chopped
1 chopped clove of garlic
200g chorizo, chopped
Thyme
Salt and pepper
4 large flour/corn tortillas
400g grated cheese
Olive oil


Finely chop the onion and garlic and then dice the potato and chorizo into roughly 1cm cubes. Heat some oil in a pan and then gently fry off the potato for about 5 minutes, until just soft, then set aside in a bowl. In the same pan fry off the onions for a few minutes then add the garlic, chorizo and potato and fry for a further 5 minutes, or until the chorizo is done to your liking! Mix in the thyme and season, then empty into a bowl.

Wipe out the pan, or get a clean one, and place a tortilla in it. Spoon a quarter of the potato and chorizo mix onto the tortilla and spread out evenly across half. Top with cheese and fold into a half-moon shape. Put the pan on the heat and gently 'cook' until the tortilla is browned, then flip over and cook the other side. Repeat three more times until all the mixture and tortillas have been used!


There were two recipes that i wanted to cook from Thomasina Miers 'Mexican Food Made Simple' during my 52 recipe challenge, and it just so happens that they've fallen quite close to each other!

Overall, lots of chopping aside, this recipe is very straight forward and quite quick. One thing i would like to try in future versions is baking the potato in the oven. I found that with frying the potato in the oil and mixing that with very oily chorizo gave quite a greasy/heavy result. I'm imagining fully cooked potato from the oven being combined with the drained chorizo and onion mix just before it goes in the tortillas, and i think the result would be a bit fresher and lighter.

I served the quesadillas with some salad and soured cream- nice and fresh alongside the hot, spicy quesadillas.