- About 8 wraps
- 2 medium sweet potatoes
- A few generous hand fulls of Applewood cheese (cheddar will do just fine)
- Chorizo slices
- Juice of half a lime
- Pinch of pepper
Cut the sweet potato into chunks and boil it until really soft.
Drain the water from the sweet potatoes, mash and add the lime juice and pepper.
On one half of a tortilla, spread the mash. Put the chorizo and cheese on top and then fold in half.
Heat a tiny bit of oil in a pan. I find myself way to generous with oil sometimes (shaky hand from too much coffee) so I put a bit on some kitchen roll and swoosh it around the pan. I did this before doing each batch with the same bit of kitchen roll.
Heat each quesadilla for about 2 mins on each side. It's probably easier to keep lifting it up with a spatula to check the colour rather than stick rigidly to the 2 min rule.
Serve with lime and coriander rice and a little tomatoey side salad. Ponchos and sombreros are not required, but recommended.