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Fire-fist Acapulco Chorizo Quesadillas

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy 4 Servings

INGREDIENTS

1 t Vegetable oil
1 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 T Chopped fresh coriander
Salt and freshly ground
black pepper
8 Corn or flour tortillas
Sweet chilli sauce
Soured cream

INSTRUCTIONS

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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