Chorizo and Potato Quesadilla
Serves 4
Ingredients
Quesadilla
175gm floury Potatoes, peeled and cut into small cubes
Olive Oil
3 Garlic cloves, chopped
5 spring Onions, sliced
150gm Chorizo
200gm grated Cheddar Cheese
4 large flour Tortillas
Preparation Method
Place the cubes of potatoes in a pan of salted cold water, bring to the boil, then cook until tender, leave to steam dry and then roughly chop.
Add a splash of oil to a frying pan and place over a low heat. Fry the garlic very gently until it begins to feel sticky, then stir in the spring onions and the chorizo, then a minute later the potato. Season with salt and pepper to taste, and then take off the heat once everything is heated through. Leave to cool.
Assemble the quesadillas by dividing the potato and chorizo mix between the tortillas and spreading it out down one half of the tortilla. Sprinkle over the cheese, then fold over the other half of the tortilla. Rub both sides of the tortillas with oil.
Place a frying/griddle pan over a medium-high heat and fry each tortilla on both sides until golden, crisp and the cheese has melted. Cut into quarters and serve with the guacamole while still warm.
Ingredients for Taco Seasoning
1 tspn Hot Chilli Powder
1 tspn Ground Cumin
1 tspn Sweet Paprika
1 tspn Oregano
1 tspn Garlic Powder
1 tspn Onion Powder
1 tspn Black Pepper
1/2 tspn Salt
Preparation Method
Mix all of the ingredients together until thoroughly combined.
“Left-over” Chicken Quesadilla
Ingredients
Serves 2
250 gm “left-over” Chicken
4 tspn Taco Seasoning (above)
1 small Onion/Shallot2Cloves Garlic
1 small Red Bell Pepper
1 tspn Olive Oil
150 ml Passata ( or 1part Tomato Purée with 2 parts water)
150ml Chicken Stock
1 Bay Leaf
1 tbsp Cider Vinegar
Salt and Ground Black Pepper to taste
Grated Cheese
Preparation Method
Cut the Chicken into bit sized chunks (not too small or it will end up as a mulch)
Mix the Taco Seasoning into the Chicken.
Heat the oil in a large frying pan and fry the Onion, Bell Pepper and Garlic for about 2 minutes, then add the seasoned chicken and continue to fry for a further 2 minutes.
Pour in the Passata and Stock, add the Bay leaf and Vinegar, season with Salt and Pepper. Simmer gently for about 20mins.
Cover half of the tortilla with the Chicken mixture, cover generously with cheese and then fold the “empty” half of the Tortilla back over chicken and cheese.
Brush some Olive Oil over the top surface and place (oiled side down)in a hot frying pan to lightly toast and melt the cheese. whilst cooking brush the top with some more oil, and then turn over to toast the second side.
Repeat with all the filled tortillas and the cut in half to serve.
Prawn Quesadilla
Ingredients
15 (5 per wrap) uncooked medium prawns – peeled and deveined.
Olive oil
knob of butter
1/2 onion chopped
1/2 Red pepper chopped
2 cloves garlic – minced4 tspn Taco Seasoning ( see above)Melting cheese mozzarella
3 Medium flour tortillas
Preparation Method
Heat the butter in a large skillet or pan. Add the chopped onion, Red pepper, and garlic to the pan. Cook for 1 minute or until tender.
Add the prawns and taco seasoning and cook for another 1-2 minutes or until the prawns begin to turn pink.
Transfer the mixture to a bowl and rinse and wipe down the pan with a paper towel. Return the pan to the heat and spray cooking spray or brush with about 1 teaspoon vegetable oil.
Sprinkle cheese on one half of the tortilla. Spoon about 5-6 prawns with the onion/ pepper mixture onto the cheese and sprinkle with further Cheese.
Fold the uncovered half of the tortilla on top and brush the top surface with Oil.
Place the oiled side down on the hot frying pan, and again brush the (now) top side with oil.
Cook for 2-3 minutes on each side or until golden and crispy. Repeat for remaining tortillas.
Ormside Kitchen 