Chorizo And Sweet Potato Quesadillas
15m prep 25m cook 40m ready
Crispy flour tortillas stuffed with savory Spanish chorizo, mashed sweet potatoes, and melted cheese. Perfect for any meal of the day.
Ingredients
- 227 g Spanish-style dry-cured chorizo cut into ¼-inch cubes
- high-heat oil, such as canola or safflower
- 1 medium sweet potato (about 4 ounces) cut into ¼-inch cubes
- Kosher salt and freshly ground black pepper
- 8 8-inch flour tortillas
- 4 green onions white and green parts thinly sliced
- 473 ml mozzarella cheese
- 237 ml crumbled queso fresco
- Sour cream
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 513 mg
- Iron: 5.47 mg
- Magnesium: 62 mg
- Phosphorus: 454 mg
- Potassium: 562 mg
- Zinc: 2.67 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- high-heat oil, such as canola or safflower
- Kosher salt and freshly ground black pepper
- 8 8-inch flour tortillas
- 473 ml mozzarella cheese
- 237 ml crumbled queso fresco
- Sour cream
Prepare
- 227 g Spanish-style dry-cured chorizo, cut into ¼-inch cubes
- 1 medium sweet potato (about 4 ounces), cut into ¼-inch cubes
- 4 green onions, white and green parts thinly sliced
Let's Cook
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Step 1.
Preheat the oven to 200°F. Place a wire rack on a baking sheet and set aside.
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Step 2.
Heat a 10-inch skillet over medium heat. Add the cubed chorizo and cook, stirring often, until browned and the fat begins to render, about 8 minutes. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain.
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Step 3.
If the skillet has less than about 1 tablespoon of rendered fat, add enough high-heat oil to make 1 tablespoon total. Add the cubed sweet potato and cook over medium heat, stirring often, until charred and tender, about 10 minutes. Season with salt and pepper to taste. Remove the sweet potatoes from the skillet and mash them with a fork or potato masher.
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Step 4.
Lay 4 tortillas on a work surface. Spread the mashed sweet potato evenly over each tortilla. Scatter the cooked chorizo and sliced green onions over the sweet potato. Sprinkle with mozzarella and queso fresco, then top with the remaining 4 tortillas.
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Step 5.
Heat the same skillet over low heat. Place one quesadilla in the skillet and cook until lightly browned on the bottom, about 4 minutes. Carefully flip and cook until the second side is browned and the cheese is melted, about 3 minutes. Transfer the cooked quesadilla to the wire rack on the baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
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Step 6.
Cut each quesadilla into wedges and serve with sour cream.
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