Potato and Chorizo Quesadillas
I love a good quesadilla—but if I’m really being honest, I love a bad one as well—because they’re 100% versatile and perfect for any occasion. They can be transformed into a snack, from an appetizer to a full on meal and whipped up without much effort at all. I can’t tell you how many times I’ve gone to a Mexican restaurant and ordered a steak quesadilla for dinner.
Normally they’re made with flour tortillas and typically that’s how I prefer them, but have you ever experienced them with corn tortillas? They’re just as delicious, especially when filled with chorizo and potatoes, and fried in a bit of oil to give them a somewhat crunchy exterior. These Potato and Chorizo Quesadillas are the perfect snack, appetizer or light lunch/dinner. Serve them with sour cream and your favorite salsa and you’ll be good to go!
Potato and Chorizo Quesadillas
Ingredients
- 4 tablespoons corn oil divided
- 1 small red onion thinly sliced
- 2 medium Yukon gold potatoes thinly sliced
- 4 ounces chorizo
- 16 corn tortillas
- 2 cups shredded Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/4 cup pickled jalapeño slices drained
- 1/4 cup fresh cilantro leaves
- sour cream for serving
- salsa for serving
Instructions
- Set a large cast iron skillet over medium-high heat. Once hot, drizzle in 2 tablespoons oil and add in the onions. Cook until they’re soft and just beginning to brown, about 3 to 4 minutes. Add in the potatoes and cook, stirring often, until the potatoes have softened as well, another 5 minutes.
- Move the potatoes and onions to one side of the skillet and then add the chorizo, breaking it up with a wooden spoon. Cook until just beginning to brown, before stirring in the potatoes and onions. Continue cooking, stirring often, for about 6 to 8 minutes. Remove from the heat and let cool.
- Warm the tortillas on a dry skillet, over moderate heat, or directly on the stove burners (if you have a gas stove), just enough to make them pliable.
- Working with one tortilla at a time, sprinkle half with a bit of cheese. Top with a few spoonfuls of the chorizo and potato mixture. Sprinkle with a bit more cheese and then fold over. Place on a baking sheet or platter and continue filling the rest.
- Wipe out the skillet with a paper towel and drizzle with the remaining oil, set over medium-high heat. Once hot, place in two quesadillas and cook until crispy, about 1 to 2 minutes. Flip over and cook until the cheese has melted. Remove from the skillet and place on a wire rack, while you continue to cook the rest.
- Arrange on a platter and top with pickled jalapeños and cilantro. Serve with sour cream and salsa on the side. Enjoy!
