| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Ainsley’s, Meals, In, Minutes | 4 | servings | |
INGREDIENTS
| 1 | ts | Vegetable oil |
| 1 | sm | Onion; finely chopped |
| 2 | Garlic cloves; finely chopped | |
| 2 | Green chillies; seeded and cut into | |
| ; thin strips | ||
| 100 | g | Chorizo sausage; roughly chopped |
| 225 | g | Cooked potatoes; coarsely mashed |
| 150 | g | Cheddar or other tasty cheese; grated |
| 2 | tb | Chopped fresh coriander |
| Salt and freshly ground black pepper | ||
| 8 | Corn or flour tortillas | |
| Sweet chilli sauce | ||
| Soured cream |
INSTRUCTIONS
TO SERVE 1 Heat the oil in a pan and cook the onion, garlic and chillies for 2-3 minutes until softened. 2 Add the chorizo and cook for another couple of minutes until the sausage is dark and crispy. 3 Add the potato, stirring until heated through. Remove from the heat, stir in the cheese and coriander and season. 4 Heat two or three tortillas at a time on the barbecue or one at a time in a large, non-stick frying pan. 5 Spread some potato mixture on top and quickly fold into quarters. Cook for a minute or so on each side until crisp and golden brown, then wrap in a paper napkin. 6 Ripple together in a little soured cream and sweet chilli sauce and dollop a small spoonful on top of each quesadilla. Converted by MC_Buster. Per serving: 23 Calories (kcal); 1g Total Fat; (44% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Ainsley's Meals In Minutes Converted by MM_Buster v2.0n.
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