Chorizo and spud quesadillas
Quesadillas are good at any time of the day, but particularly in front of a movie or a big match.
Quesadillas [kay-sa-dee-yas], stuffed with melted cheese and anything else you fancy, are good at any time of the day, but particularly in front of a movie or a big match. Hand some tortillas around and let everyone fill their own.
Enough for 2 large quesadillas
Cooking time: 20 minutes
175g boiled potatoes
¼ onion, finely chopped
½ clove of garlic, chopped
100g chorizo cooking sausage, chopped
a small bunch of thyme, chopped
sea salt and black pepper
2 large flour or corn tortillas
200g cheese, grated
- Dice the potatoes into 1cm chunks. Cook the onion until soft, add the garlic, and cook for a further 3 minutes. Mix in the chorizo and potato, turn up the heat, and fry for another 5 minutes. Mix in the thyme and season. Assemble all the rest of the quesadilla ingredients.
- Spread a quarter of the chorizo mixture on one half of a tortilla and sprinkle with a fistful of cheese. I find that a mix of extra mature English Cheddar and a little grated mozzarella makes the perfect cheese mix, with a good flavour and the right gooeyness.
- Fold the tortilla over so that you have a half moon. Brush it with a little olive oil (so the tortilla doesn’t stick to the pan) and place in a hot, dry frying pan or griddle, and cook until golden and crisp. Repeat with the remaining tortillas.
- Cut into wedges and serve with your favourite table salsa.
Recipes from Mexican Food Made Simple by Thomasina Miers © Thomasina Miers 2010, published by Hodder & Stoughton
Photographer Claire Wilks © Blink Films 2011