Chorizo And Roast Potato Quesadilla With Tomatillo Salsa Recipe

ENTRADAS / APPETIZER

1. 1

   Tomatillo salsa

   Husk and rinse the tomatillos; rinse and roughly chop the white onion and jalapeño. In a pan, toast the tomatillos, jalapeño, and onion until slightly softened and charred. Let cool briefly, then blend with 2 minced garlic cloves, cilantro, and lime juice until smooth or with a few small chunks. Season with salt for salsa and set aside.

2. 2

   Roast potatoes

   Preheat oven to 425°F (220°C). In a bowl, toss the 2 cup diced potatoes with olive oil, 1 tsp salt for potatoes, 1 tsp ground cumin, and 1 tsp smoked paprika. Spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until edges are golden and potatoes are tender.

3. 3

   Cook chorizo

   While potatoes roast, crumble the chorizo into a skillet over medium heat. Cook until browned and cooked through, about 6–8 minutes. Transfer excess fat if needed and break up any large pieces; set aside.

4. 4

   Prepare quesadilla filling

   In a large bowl, combine roasted potatoes and cooked chorizo. Finely dice 1 small yellow onion and mince 2 garlic cloves (from the total 4). Add to the filling. Adjust seasoning with a pinch more cumin, paprika, and salt if necessary.

5. 5

   Assemble quesadillas

   Lay a tortilla in a lightly oiled or dry skillet over medium heat. Sprinkle with about 1/4 cup shredded cheese, then spread a generous layer of the filling, and finish with a little more cheese. Top with a second tortilla. Repeat for remaining quesadillas.

6. 6

   Cook quesadillas

   Cook each quesadilla until the bottom is golden and crisp and the cheese starts to melt, about 2–3 minutes. Carefully flip and cook the other side until golden and the cheese is fully melted, about 2–3 more minutes. Remove from heat and keep warm.

7. 7

   Serve

   Cut quesadillas into wedges and serve with the fresh tomatillo salsa on the side. Garnish with chopped cilantro if desired.