Potato and Chorizo Quesadilla

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PREP TIME 10 minutes
COOK TIME 10 minutes
SERVES 4-5

INGREDIENTS

4 dutch cream potatoes, parboiled
1 chorizo, sliced
1 corn on the cob, chargrilled and removed from the cob
Old El Paso chilli powder spice mix
Pinch of Tasman sea salt
1 packet Old El Paso white corn tortillas
200g Ashgrove jalapeno havarti cheese, diced

METHOD

Step 1
Add chorizo to a saucepan over medium heat and fry for 2-3 minutes.

Step 2
Slice potatoes into a similar size thickness and width as the chorizo slices.

Step 3
In a bowl add potatoes, chorizo, corn kennels, ½ the cheese, salt and toss through chilli powder.

Step 4
Add a tortilla to the pan or sandwich toaster, layer potato and chorizo mix to one side. Dollop with ¼ of remaining cheese and toast until cheese has melted and tortillas are golden brown. Repeat until the rest of the mixture has been used.

Season 2, Dinner, Lunch, Mexican, PorkSimon Hamiltonseason 2, old el paso, tasman sea salt, ashgrove, potato and chorizo quesadilla, mexican