Chorizo, potato and thyme quesadillas
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Ingredients
200g cooking chorizo, diced
½ onion, finely chopped
2 garlic cloves, chopped
350g potatoes, diced and steamed until tender
a small bunch of thyme, shredded
olive oil
400g mix of grated cheddar and Mozzarella cheese
4 large flour tortillas
Method
Heat a heavy-bottomed pan and add the chorizo and onion with a small dash of olive oil. Cook until the onion turns soft and translucent and the chorizo has started to release its oils. Add the garlic and cook for a further 3-4 minutes.
Add the potato, turn up the heat and fry for another 5 minutes. Stir in the thyme and season with salt and pepper. Spread the chorizo mix on one half of the tortilla and sprinkle with the cheese mix.
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 hot, dry frying pan or griddle and cook until the cheese is melted and the outside is golden and crisp.
Cut into wedges and serve with your favourite table salsa. A mix of extra mature English cheddar and a little grated Mozzarella makes the perfect cheese mix, with the right flavour and gooiness but it is also delicious with a little grated Lancashire cheese added to the mix.
This recipe is from Mexican Food Made Simple by Thomasina Miers, published by Hodder & Stoughton
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