1 chorizo, finely diced
1 small brown onion, finely diced
1 cup leftover Spud Lite mashed potato, warm
2 teaspoons chipotle chilli in adobo sauce
½ cup vintage cheddar
¼ cup coriander leaves, roughly chopped
Salt flakes and freshly ground black pepper
4 flour tortillas
Spray oil

Salsa verde

1 tablespoon baby capers
25g baby cornichons, chopped
½ small red onion, finely chopped
1 clove garlic, crushed
½ cup chopped coriander
½ teaspoon lime zest
Juice of a lime



1. For the salsa verde, place ingredients together in a food processor and pulse until finely chopped. Place in a bowl and set aside until required.

2. For the quesadillas, place chorizo in a non-stick frying pan over a medium heat and cook for 5 minutes, or until golden. Using a slotted spoon remove from pan and set aside until required.

3. Add onion to the same pan, stirring until coated in the chorizo oil. Cook for 5 minutes or until tender. Remove from pan and place in a medium mixing bowl with mashed potato, chipotle chilli, chorizo, cheddar, coriander, salt and pepper.

4. Place a chargrill pan over a medium-high heat to pre-heat.

5. Spread ¼ cup of potato mixture over half of each tortilla and gently fold tortilla in half. Spray each side with olive oil. Place two quesadilla into preheated chargrill pan, cooking for 2-3 minutes on each side, or until golden and crispy. Repeat process with remaining quesadilla.

6. To serve, cut quesadilla into wedges and serve with salsa verde.



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