Chipotle Sweet Potato and Chorizo Quesadillas
Here’s a quick and easy twist on quesadillas; plus, you can make this recipe ahead of time.
- 1 large or 2 medium sweet potatoes (about 1 pound)
- 1/4-1/3 cup chicken stock
- Zest of 1 lime
- 1 tablespoon chipotle in adobo, finely chopped or pureed
- About 1/2 teaspoon cumin
- About 1/2 teaspoon coriander
- A pinch of cinnamon
- 1/2 pound chorizo, either 2 links fresh Mexican sausages or 1/2 pound Spanish-style chorizo, casing removed and thinly sliced
- Extra virgin olive oil (EVOO), for drizzling, or cooking spray
- 4 large flour tortillas
- 2 cups shredded Manchego, cheddar or Monterey Jack cheeses
- Cilantro or parsley leaves
- 4 scallions, thinly sliced
- Fresh or store-bought salsa and sour cream, for topping
- Peel and cube the potatoes. Place in a saucepot and cover with cold water. Bring to a boil, salt the water and cook to tender. Drain and mash with the stock, lime zest, chipotle, cumin, coriander, cinnamon and pepper; cover to keep warm.
- For fresh chorizo, in a large skillet, brown and crumble, then drain. For Spanish chorizo, render and crisp the slices for a minute or two on each side and drain. Wipe out the skillet and return to the heat over medium-high flame.
- Drizzle the pan with oil and spread around or spray with cooking spray. Char the tortilla on the first side and flip; cover half with some sweet potatoes and the chorizo, cheese, cilantro or parsley leaves and the scallions. Fold the tortilla over and turn a couple of times to melt the cheese.
- Cut into wedges and serve. Pass the salsa and sour cream for topping.