Quesadillas with potato and chorizo
Possibly the best toasted sandwich you'll ever have.
Photo: Marina Oliphant
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500g (2 large) potatoes
3 tbsp olive oil, plus extra for brushing
½ onion, finely chopped
1 garlic clove, finely diced
175g (1 large) chorizo sausage, finely chopped
1 tbsp fresh oregano leaves, picked
4 large soft tortillas
150g cheddar cheese, grated
150g mozzarella cheese, grated
Fresh tomato salsa to serve
A Mexican wave has hit our shores as we fall for this wonderful country's spicy flavours and fast-casual approach to eating. Best of all, the ingredients are readily available here. With Mexican food, simple components are combined to create layers of flavour and texture. Corn is the base ingredient, whether served grilled on the cob, chopped into salsas and salads or in the flour of soft tortillas and crispy corn chips. Tacos seem to be the ambassadors of Mexican food. But it's time to think beyond them. Slightly charred, warm and soft corn tortillas filled with fresh, zingy flavours make a great healthy snack. Fillings can be as simple or exotic as you like. Quesadillas, filled with melted cheese and anything else you fancy, are cooked in the pan until the tortillas are crispy and crunchy on the outside.
Peel potatoes and cut into one-centimetre cubes. Heat oil in pan and fry potatoes for 10 minutes until soft. Add onion and garlic and cook for a few minutes to soften onion. Add chopped chorizo and cook for five minutes. Add oregano and stir through.
Put some of the mixture onto half a tortilla. Sprinkle over a little of each cheese and fold tortilla in half. Brush with a little oil and, in a heavy-based non-stick pan over high heat, cook for a few minutes until golden and crisp. Flip over and cook the other side. Remove from pan and repeat with remaining tortillas. Cut into wedges and serve with salsa.