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Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn...plus Pico de Gallo Salsa

Deborah
Delicious recipes from Rick Stein’s The Road to Mexico book.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 4 people

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
  • 0.5 onion finely chopped
  • handful of coriander chopped
  • 1 green jalapeno chilli finely chopped
  • 0.25 tsp salt
  • juice of 0.5 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 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.

 

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Keyword chilli, chopped tomatoes, chorizo, pico de gallo, quesadilla, Rick Stein, salsa, sweet potato, sweetcorn, The Road to Mexico, tortilla