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Chorizo and Sweet Potato Quesadilla Recipe

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4.3 from 6 reviews

A deliciously balanced Mexican-inspired quesadilla combining the mild sweetness of grated sweet potato with savory Mexican chorizo, melted pepper jack cheese, fresh cilantro, scallions, and juicy tomato slices, all folded inside an extra-large flour tortilla and lightly fried to golden crisp perfection. This easy, flavorful recipe is perfect for a quick weeknight dinner or cooking for one.

Ingredients

Main Ingredients

  • 6-8 oz. Grated Sweet Potato
  • Pinch of Kosher Salt
  • 4-6 oz. Mexican Chorizo (casings removed)
  • 1 Scallion, sliced thin
  • 1/2 cup Grated Pepper Jack Cheese
  • 1/4 cup Chopped Fresh Cilantro
  • 1 Small Tomato, cut into 1/8-inch slices
  • 1 Extra Large Flour Tortilla
  • 1/4 cup Neutral Oil (Vegetable or Grapeseed Oil) for frying

Instructions

  1. Prepare the Sweet Potato: Peel the sweet potato and grate it using a food processor or box grater. Transfer the grated sweet potato to a microwave-safe bowl, sprinkle with kosher salt, cover, and microwave for approximately 2 minutes until just softened.
  2. Cook the Chorizo: Heat a 12-inch nonstick skillet over medium heat with a drizzle of vegetable or grapeseed oil. Add the casings-removed chorizo to the pan, breaking it up as it cooks until browned, about 3 minutes.
  3. Combine Sweet Potato and Chorizo: Add the microwaved grated sweet potato to the pan with chorizo. Stir well and cook for another 5 minutes until the sweet potato is fully softened and has absorbed the chorizo juices and fat. Remove from heat and transfer the mixture to a large bowl.
  4. Add Cheese and Herbs: Stir in grated pepper jack cheese, sliced scallion, and chopped cilantro into the chorizo and sweet potato mixture until fully combined.
  5. Assemble the Quesadilla: Lay the flour tortilla flat on a work surface. Spoon half of the filling onto one side of the tortilla, leaving a 1/2-inch border on the round edge. Arrange three or four tomato slices atop the filling.
  6. Fold the Quesadilla: Top the tomato slices with the remaining filling (you may have a little leftover). Fold the exposed side of the tortilla over the filling, lightly pressing to seal.
  7. Heat Oil and Fry: Wipe the skillet clean with a paper towel. Add 1/4 cup of grapeseed or vegetable oil and heat over medium until shimmering. Carefully place the folded quesadilla in the hot oil. Lightly press the quesadilla to ensure contact with the pan; gently swirl the pan to distribute oil. Cook for about 2 minutes until the first side is golden brown.
  8. Flip and Cook Other Side: Using two spatulas, carefully flip the quesadilla, press lightly again, swirl the oil, and cook the second side for about 2 minutes until golden brown.
  9. Cool Slightly: Remove the quesadilla from heat and transfer to a wire rack to cool for a few minutes.
  10. Serve: Cut the quesadilla into three wedges, plate them, and optionally top with hot sauce for extra flavor. Enjoy immediately.

Notes

  • Using 1/4 cup of oil for frying ensures the tortilla crisps and puffs very nicely, creating a light and crunchy exterior that elevates this quesadilla beyond the ordinary.
  • You can store any leftover microwaved grated sweet potato in an airtight container in the fridge for use the next day.
  • If you prefer, this quesadilla can be cooked in a hot press sandwich maker by oiling the base and spraying oil on the top of the tortilla instead of frying in a skillet.
  • Feel free to scale this recipe up for two or more servings by multiplying ingredient quantities accordingly.
  • This filling also works excellently mixed into scrambled eggs for a tasty breakfast twist.

Find it online: https://marthatasty.com/chorizo-and-sweet-potato-quesadilla-recipe/