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Potato & chorizo quesadillas
POTATO & CHORIZO QUESADILLAS
Ingredients for 4
5 potatoes (e.g. Rooster potatoes) (approximately 700 g)
2 cloves garlic
8 large flour or corn tortillas
2 medium onions, finely chopped
400 g chorizo sausage, chopped
thyme
250 g sour cream
olive oil
1 tin red kidney beans (400 g)
1 tsp chilli seasoning
chives, finely chopped
sea salt and black pepper
handful of grated Cheddar cheese
Home
/
Potato & chorizo quesadillas
POTATO & CHORIZO QUESADILLAS
Cooking time:
20 MIN
Wash, peel, and cut the potatoes. Place them in a pan of cold water. Bring to the boil and cook for 20-25 minutes.
In a large pan, over a medium-high heat fry the onion until soft. Add the garlic and cook for another 3 minutes.
Add the potatoes, kidney beans, chorizo and turn the heat up high. Fry for an additional 5 minutes.
Mix in the thyme and season with salt, pepper, and chilli.
When fried, set aside, and spread small batches of mixture on one half of a tortilla. Finish with cheese.
Fold the tortilla over, place it on a hot frying pan and cook until golden.
Repeat with the remaining tortillas.
Garnish the sour cream with chives and serve as a dip.
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