Thursday, 13 May 2010

Potato and Chorizo Quesadillas

Recently I was left home alone with the kids for a week, which I think is a little harsh as the children were my husband's idea. I needed, therefore, to cook things that are quick and child-friendly without being so dull as to leave me feeling miserable and lonely and trapped in a land of mini baby-bel, petit-filous and chicken nuggets. Hence the quesadilla.

Quesadillas as standard in your Mexican restaurant contain cheese and onion. But they can be much more than that. They can contain anything and are lovely with cheese and parma ham or jamon de serrano.


Ingredients (quantities to taste)
Wheat tortillas
Boiled potatoes, sliced (I used pre-cooked vac-packed and they were fine)
Chorizo (for children, make sure it is a sweet not spicy chorizo)
Frozen peas
Parsley, chopped
Cheddar
Vegetable oil

Peel the papery skin from the chorizo and cut into 1cm slices. Dry-fry the chorizo over a medium heat until they begin to release their paprika-scented oil, then add the sliced potatoes. Fry together, adding a little oil if necessary, until the potatoes are nicely browned, then add the peas. When the peas are cooked sprinkle on the parsley and remove from the heat.
Add the filling and a handful of cheese to your tortilla, then fold it in half. Give it a little press with the flat of your hand so that it is less likely to lose its filling when you turn it over. Toast it on both sides in a clean, lightly oiled frying pan. This takes a minute or less each side on a medium heat - watch it like a hawk!
Quesadillas are perfect party food as guests can add their own filling combos and toast them themselves.

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