Quesadillas de Papa y Chorizo

Potato and Chorizo Quesadillas.


Melbourne has had its first round of glorious spring weather this week, and the buffalo has emerged sluggishly from its self induced hibernation (buffalo's do that sort of thing, right?), bringing with it untold mysteries from another world. I guess you could say this is just the recipe for the Mexican version of a snag in bread, but unfortunately for weekend Bunnings enthusiasts there shall not be a sausage sizzle in sight.

Quesadillas are just essentially sandwiches that can be filled with any assortment of fillings. They can be an elegant entrée or a quick lunch on the go. This particular recipe is somewhere inbetween, perfect party food to go down great with a cold beer.

POTATO AND CHORIZO QUESADILLAS

makes 4

2 large desiree potatoes, cubed
1 L chicken stock
1/2 bunch flat-leaf parsley
2 large, fresh (uncooked) chorizo, skins removed
200 g can of chillies in adobo
1 lime, juiced
300 g jack cheese, grated
8 large soft corn torillas
100 g queso fresco

place potato in stock and parsley stalks (reserving the leaves) in a large saucepan. bring to the boil and let simmer until soft. remove potato and let cool slightly.

whiz chillies, adobo, and lime juice in a blender until smooth, adding up to 2 tbs of water if it becomes too think. set aside.

meanwhile, heat a frying pan over medium heat and cook the chorizo until golden, breaking up with a wooden spoon.

divide half of the jack cheese among 4 tortillas. crumble potato over, top with chorizo, the remaining jack cheese and remaining tortillas.

heat a frypan over medium heat and pan-fry quesadillas in batches for three minutes, or until each side is golden.

cut into wedges, drizzle with chipotle salsa and top with queso fresco and parsley.