These quesadillas with sweet potatoes, chorizo and sweetcorn, plus the pico de gallo salsa both come from Rick Stein’s The Road to Mexico recipe book.
We both love Mexican food and watched the TV programme that’s linked to the book and saw Rick making both of these recipes. They looked and sounded delicious when he made them that we decided there and then we needed to make them too. They didn’t disappoint!
We left the seeds in the chillis for both the quesadillas and the salsa and although the salsa is pretty hot, the sweet potato, chorizo and sweetcorn in the quesadillas cut through the heat. Having a salad on the side and some sour cream or creme fraiche also helps.
Both recipes have been made a few times, in fact I’m fancying them right now as I type…!
Tip
- The salsa is delicious with many dishes…try them served with a bowl of tortilla crisps, with nachos, fajitas, burritos and any other quesadilla recipes.
- If you don’t like too much heat, feel free to deseed the chillis before you slice one for the quesadillas and chop one for the salsa.
Ingredients
For the quesadillas:
- olive oil or sunflower oil
- 300g sweet potato peeled and cut into 1.5 cm cubes
- 150g chorizo skinned and finely chopped
- 150g fresh or frozen sweetcorn defrosted
- 4 spring onions trimmed and sliced at an angle
- 1 green jalapeno chilli finely sliced
- 0.5 tsp dried oregano
- 0.5 tsp salt
- freshly ground black pepper
- 4 large flour or corn tortillas
- 300g mozzarella cheese grated
For the pico de gallo salsa:
- 2 large ripe tomatoes deseeded and finely diced
- ½ onion finely chopped
- handful of coriander chopped
- 1 green jalapeno chilli finely chopped
- 0.25 tsp salt
- juice of ½ to 1 lime
Instructions
- Put your oven on at its lowest temperature.
- Prepare the ingredients for the quesadillas and then make the salsa – mix all of the ingredients in a bowl, starting with the juice of ½ a lime and adding more to taste, if desired. Set aside to serve with the quesadillas.
- Heat a tablespoon of oil in a large frying pan and fry the sweet potato and chorizo gently for about 10 minutes until they’re browning at the edges. Add the sweetcorn, spring onions, chilli and oregano and cook for 2 to 3 minutes, then season with salt and pepper. Set the mixture aside in a bowl.
- Using the same large frying pan, brush with a drizzle of oil over a medium heat and lay a tortilla in the pan. Arrange a quarter of the sweet potato mixture over half the tortilla and top with a handful of mozzarella.
- Fold the other half of the tortilla over the filling to make a semi circle and cook for 1.5 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 1.5 minutes until its golden and the cheese is oozing.
- Transfer it to the oven to keep warm while you make the rest.
- Serve cut into wedges with the salsa and a green salad, and most importantly enjoy…they’re delicious!!
Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn...plus Pico de Gallo Salsa
Ingredients
For the quesadillas:
- olive oil or sunflower oil
- 300g sweet potato peeled and cut into 1.5 cm cubes
- 150g chorizo skinned and finely chopped
- 150g fresh or frozen sweetcorn defrosted if frozen
- 4 spring onions trimmed and sliced at an angle
- 1 green jalapeno chilli finely sliced
- 0.5 tsp dried oregano
- 0.5 tsp salt
- freshly ground black pepper
- 4 large flour or corn tortillas
- 300g mozzarella cheese grated
For the pico de gallo salsa:
- 2 large ripe tomatoes deseeded and finely diced
- ½ onion finely chopped
- handful of coriander chopped
- 1 green jalapeno chilli finely chopped
- 0.25 tsp salt
- juice of ½ to 1 lime
Instructions
- Put your oven on at its lowest temperature.
- Prepare the ingredients for the quesadillas and then make the salsa - mix all of the ingredients in a bowl, starting with the juice of ½ a lime and adding more to taste, if desired. Set aside to serve with the quesadillas.
- Heat a tablespoon of oil in a large frying pan and fry the sweet potato and chorizo gently for about 10 minutes until they’re browning at the edges. Add the sweetcorn, spring onions, chilli and oregano and cook for 2 to 3 minutes, then season with salt and pepper. Set the mixture aside in a bowl.
- Using the same large frying pan, brush with a drizzle of oil over a medium heat and lay a tortilla in the pan. Arrange a quarter of the sweet potato mixture over half the tortilla and top with a handful of mozzarella.
- Fold the other half of the tortilla over the filling to make a semi circle and cook for 1.5 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 1.5 minutes until its golden and the cheese is oozing.
- Transfer it to the oven to keep warm while you make the rest.
- Serve cut into wedges with the salsa and a green salad, and most importantly enjoy…they’re delicious!!
Notes
The salsa is delicious with many dishes…try them served with a bowl of tortilla crisps, with nachos, fajitas, burritos and any other quesadilla recipes
If you don't like too much heat, feel free to deseed the chillis before you slice one for the quesadillas and chop one for the salsa.
Leave a Reply