Prepare the ingredients for the quesadillas and then make the salsa - mix all of the ingredients in a bowl, starting with the juice of 0.5 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 or sauce 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 pan, brush it 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 it's 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.