Chorizo and potato quesadillas
Chorizo and potato quesadillas
- 2 medium desiree potatoes, peeled and cut into 1cm cubes
- olive oil
- 2 small red onions, finely diced
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 2 fresh chorizo sausages
- 12 x 20cm tortillas, from the supermarket
- 500g grated tasty cheese
Tomato salsa
- 4 ripe tomatoes
- 1 red onion, finely chopped
- 1/2 cup jalapeños, finely chopped
- 1/2 bunch coriander, finely chopped
- olive oil
- lemon juice
Corn Salsa
- 1/2 cup dried black beans (frijoles negros), available from specialty food stores. Alternatively, use kidney beans
- 2 fresh corn cobs, still wrapped in their husks
- 1 red onion, finely diced
- 1 red capsicum, finely diced
- 1/2 bunch coriander, chopped
- olive oil
- lemon or lime juice
Crema
- ¾ cup natural yoghurt
- ¼ cup mayonnaise (preferably homemade)
- lemon juice
All you need to find is a quality chorizo sausage and a can of jalapeños. Supermarket tortillas will do.
Method
Chorizo and potato quesadillas
Boil the diced potato in salted water until almost cooked. Strain. Add the oil to a pan on a medium flame and cook the onions until very soft and sweet, then add the spices. Skin the chorizos and crumble the meat into the pan. Cook until lightly browned. Add the potatoes and cook for another 2 minutes, until they're well coated with the spice. Season with salt.
Place one of the tortillas on a tray and sprinkle with the chorizo mix. Follow with grated cheese and cover with a second tortilla. Repeat with the remaining tortillas and chorizo mix.
Heat the oven to 180ºC, place the quesadillas on a baking tray and cook for 7 minutes. Turn and cook for another 7-8 minutes. Remove from the oven and cut into quarters. Serve immediately with the tomato and corn salsas and crema.
Tomato Salsa
Cut the tomatoes in half, remove the seeds and chop into small dice. Mix the onion, jalapeños and coriander with the tomatoes and add a dash of olive oil to moisten the mixture. Add lemon juice to taste and season with salt and pepper.
Corn Salsa
Soak the black beans in cold water overnight and then boil until tender. Place the corn, still in their husks, onto a medium barbecue and cook for 20 to 30 minutes, turning a few times. The outside should be smoky and charred, the kernels tender.
Discard the husks, slice off the corn kernels and mix with the onion and capsicum. Then add the cooked black beans and chopped coriander. Add a dash of olive oil and sprinkle over a generous amount of lemon or lime juice to taste. Season well with salt and pepper.
Crema
Combine the yoghurt and mayonnaise. Season with lemon juice and add salt to taste.
Serves 6
