Ingredients:
- 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.
No comments:
Post a Comment