Potato and Chorizo Quesadilla
PREP TIME 10 minutes
COOK TIME 10 minutes
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
Add chorizo to a saucepan over medium heat and fry for 2-3 minutes.
Slice potatoes into a similar size thickness and width as the chorizo slices.
In a bowl add potatoes, chorizo, corn kennels, ½ the cheese, salt and toss through chilli powder.
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.