Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn
This quesadillas with sweet potatoes, chorizo, and sweetcorn recipe combines smoky chorizo, creamy sweet potato, and juicy sweetcorn in crispy tortillas. Perfect for quick lunches or dinners!
Ingredients
- olive oil or sunflower oil
- 300 g (2 ¼ cups) sweet potato peeled and cut into 1.5cm cubes
- 150 g (1 ⅓ cups) cooking chorizo skinned and diced
- 150 g (1 cup) fresh or frozen sweetcorn defrosted if frozen
- 4 spring onions trimmed and sliced at an angle
- 1 green jalapeno chilli finely sliced (see Notes)
- 0.5 tsp dried oregano
- 0.5 tsp salt
- freshly ground black pepper
- 4 large flour or corn tortillas
- 300 g (2 ¾ cups) mozzarella cheese grated
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream or creme fraiche
- green salad
Instructions
- Put your oven on at its lowest temperature.
- Make the pico de gallo salsa now if you're planning to serve it with the quesadillas, then set it aside ready for serving.
- 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.
Notes
- Chilli - if you don't like too much heat, feel free to deseed the chilli.
- Vegetarian option - replace the chorizo with spiced black beans, roasted mushrooms or crumbled tofu seasoned with smoked paprika and cumin.
- Gluten-free option - use gluten-free tortillas.
- Cheese options - you could use Monterey Jack cheese or a mixture of mozzarella and cheddar for a melty, creamy texture.
- Spices - add smoked paprika, chilli flakes or cumin to the filling for extra flavour.
- Filling add-ins - you could try adding diced peppers, black beans or caramelised onions to customise the filling.
- Leftovers - use leftover filling as a topping for baked potatoes or nachos, or mix it into scrambled eggs for a Tex-Mex inspired breakfast.
- This quesadillas with sweet potatoes, chorizo and sweetcorn recipe is easily adapted if you're cooking for less or more people.
Nutrition
Calories: 562kcal | Carbohydrates: 41g | Protein: 28g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 1026mg | Potassium: 483mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11571IU | Vitamin C: 11mg | Calcium: 462mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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