Chorizo Potato Quesadillas
Spice up your dinner routine with these mouthwatering Chorizo Potato Quesadillas! This easy-to-make recipe combines smoky, savory chorizo, tender chunks of seasoned russet potatoes, and gooey melted Mexican blend cheese, all nestled perfectly between golden, crispy flour tortillas. Sautéed onions, garlic, and fresh cilantro elevate the filling with layers of flavor, while buttery pan-frying gives these quesadillas an irresistible crunch. Ready in just 40 minutes, they’re perfect for weeknight dinners or casual gatherings. Serve them with a side of tangy sour cream and zesty salsa for dipping, and watch them disappear from the plate! Ideal for lovers of Tex-Mex comfort food, these quesadillas are sure to become a household favorite.
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Recipe Information
Ingredients
- 8 oz chorizo sausage
- 1 large russet potato
- 2 cups shredded Mexican blend cheese
- 4 large flour tortillas
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 2 tbsp fresh cilantro
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup (optional, for serving) sour cream
- 0.5 cup (optional, for serving) salsa
Instructions
Peel the potato and dice it into small 1/2-inch cubes.
Boil a small pot of salted water, add the diced potato, and cook for 8-10 minutes until fork-tender. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook for 6-7 minutes, breaking it into small crumbles with a spatula. Remove the cooked chorizo from the skillet and set aside, leaving a bit of the rendered fat in the skillet.
Dice the onion and mince the garlic. In the same skillet, add the onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the cooked potato to the skillet. Sprinkle with salt and pepper, and lightly mash some of the potatoes with a fork while keeping most of the cubes intact. Mix in the cooked chorizo and fresh cilantro, then remove the mixture from heat.
Spread 1/2 cup of shredded cheese evenly over half of each tortilla. Top the cheese with a generous portion of the chorizo-potato mixture, then sprinkle an additional 1/2 cup of cheese on top. Fold the tortillas in half to form a half-moon shape.
In a clean skillet, melt 1/2 tablespoon of butter over medium heat. Place a folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden and crispy and the cheese is melted. Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
Slice each quesadilla into triangles and serve hot with optional sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 75% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2237 mg | 97% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.9 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 561 mg | 43% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
