Tuesday, 3 June 2014

Sweet potato, Chorizo and Applewood Quesadillas

In Quesadilla you were wondering (boom) I adore Mexican food and any food inspired by it or related to it. Quesadillas can be filled with almost anything and make a really great finger food for little hands. 


  • 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

Step One: 

Cut the sweet potato into chunks and boil it until really soft. 

Step Two:

Drain the water from the sweet potatoes, mash and add the lime juice and pepper. 

Step Three: 

On one half of a tortilla, spread the mash. Put the chorizo and cheese on top and then fold in half. 

Step Four: 

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. 

Step Five: 

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.

Step Six: 

Serve with lime and coriander rice and a little tomatoey side salad. Ponchos and sombreros are not required, but recommended.

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