| 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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