Potato & Chorizo Quesadilla

SERVES: 12

METHOD

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.

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.

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.

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

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.

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

YOU MIGHT ALSO LIKE…