Potato and Chorizo Quesadillas
Ingredients
- 1/4 cup olive oil, divided
- 8 oz fresh chorizo sausages, removed from casing
- 1/2 lb Washington State Red Potatoes, diced
- 1 small onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1/4 tsp each salt and pepper
- 2 cups shredded Mexican cheese blend
- 4 large flour tortillas
- 1/2 cup sour cream
- 4 lime wedges
Directions
Heat 2 tbsp oil in large nonstick skillet set over medium heat; cook chorizo, potatoes, onion, jalapeño, cumin, salt and pepper for 5 to 8 minutes or until chorizo and potatoes are starting to brown. Stir in 1/3 cup water. Cover and cook for 5 to 8 minutes or until sausage is cooked through, potatoes are tender and no liquid remains in skillet.
Sprinkle 1/4 cup cheese over half of each tortilla; top with chorizo and potato mixture. Sprinkle with remaining cheese. Fold tortilla over to enclose filling.
Brush 1 tbsp oil over bottom of clean, large nonstick skillet set over medium heat. Cook quesadillas, in batches, for 2 to 3 minutes per side or until golden brown and cheese is melted, brushing skillet with remaining oil as needed.
Cut each quesadilla into 3 wedges. Serve with sour cream and lime.
