POTATO & CHORIZO QUESADILLA
PREP TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
SERVES: 12
INGREDIENTS
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
METHOD
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.
YOU MIGHT ALSO LIKE…
Parmesan Garlic and Herb Roast Potatoes
PARMESAN GARLIC AND HERB ROAST POTATOESPREP TIME: 10 MINUTESCOOKING TIME: 30 MINUTESSERVES: 4 - 6INGREDIENTS 750g Spud Lite baby potatoes, halved 2 tablespoons olive oil 2 cloves garlic, crushed 1 tablespoon oregano leaves, chopped 1 tablespoon thyme leaves 2 teaspoon...
Mushroom and Potato Soup
MUSHROOM AND POTATO SOUPPREP TIME: 15 MINUTESCOOKING TIME: 30 MINUTESSERVES: 4 - 6INGREDIENTS 40g unsalted butter1 large brown onion, finely diced2 cloves garlic, crushed450g field mushrooms, diced20g dried shitake mushrooms,750g Spud Lite potatoes, diced1 ½ litres...
Moroccan Potato, Carrot & Orange Soup
MOROCCAN POTATO, CARROT & ORANGE SOUPPREP TIME: 20 MINUTESCOOKING TIME: 1 HOURSERVES: 6INGREDIENTS 1kg carrots, peeled and chopped into 2cm pieces500g Spud Lite potatoes, diced¼ cup olive oil1 ½ tablespoons Moroccan spice mix2 large leeks, sliced2 cloves garlic,...