Sausage and Potato QuesadillasEstimated Cost:  $7.00

Prep Time:  10 minutes

Cooking Time:  15 minutes

Baking Time:  5 minutes

Chorizo or Chouriço is a term originating from Iberian Peninsula  encompassing several types of pork sausages. In English, chorizo is usually pronounced, or, sometimes incorrectly pronounced as if it were Italian.  Based on the uncooked Spanish chorizo fresco, the Mexican versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known). The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas.

These quesadillas are so delicious you would be hard pressed to find a guest who doesn’t rave and ask for the recipe.

1 lb. fresh chorizo, casings removed
1 Tbs. plus 1 tsp. cooking oil
1 baking potato, peeled and cut into 1/4-inch cubes
3/4 tsp. paprika, divided
1/4 tsp. salt
12 6-inch flour tortillas
1/4 cup chopped red onion
2 cups shredded Monterey jack cheese

1. Preheat the oven to 425°F. In a large nonstick sauté pan, cook the sausage over medium heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard the fat from the pan.

2. Heat 1 tablespoon of oil in the pan over medium heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.

3. Put four of the tortillas on a work surface. Divide half of the sausage, potato, onion, and cheese on top of these tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, and cheese and cover with the remaining four tortillas. Each quesadilla will have 3 tortillas and 2 layers of filling when complete.

4. Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet. Bake at 425°F until the cheese melts, about 5 minutes. Cut into wedges and serve.

Mike’s comments:

I like to serve these delicious quesadillas with sour cream, salsa, and cold Pepsi on the side. Not sure how the Pepsi became part of the tradition, but it did and works well.

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