Recipe: Fire-Fist Acapulco Chorizo Quesadillas
Yield: 4 servings
1 ts Vegetable oil 1 sm Onion; finely chopped 2 Garlic cloves; finely -- chopped 2 Green chillies; seeded and -- cut into -- thin strips 100 g Chorizo sausage; roughly -- chopped 225 g Cooked potatoes; coarsely -- mashed 150 g Cheddar or other tasty -- cheese; grated 2 tb Chopped fresh coriander Salt and freshly ground -- black pepper 8 Corn or flour tortillas
Sweet chilli sauce Soured cream
1 Heat the oil in a pan and cook the onion, garlic and chillies for 2-3 minutes until softened.
2 Add the chorizo and cook for another couple of minutes until the sausage is dark and crispy.
3 Add the potato, stirring until heated through. Remove from the heat, stir in the cheese and coriander and season.
4 Heat two or three tortillas at a time on the barbecue or one at a time in a large, non-stick frying pan.
5 Spread some potato mixture on top and quickly fold into quarters. Cook for a minute or so on each side until crisp and golden brown, then wrap in a paper napkin.
6 Ripple together in a little soured cream and sweet chilli sauce and dollop a small spoonful on top of each quesadilla.
Converted by MC_Buster.
Per serving: 23 Calories (kcal); 1g Total Fat; (44% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Ainsley's Meals In Minutes
Converted by MM_Buster v2.0n.
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