Mexican Food Made Simple

Chorizo and spud quesadillas

Quesadillas are good at any time of the day, but particularly in front of a movie or a big match.

Chorizo and spud quesadillas

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
olive oil


  1. 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.
  2. 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.
  3. 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.
  4. 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