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Categories:Viewed: 67 - Published at: 4 years ago
Ingredients
- 1 pound fresh chorizo or other sausages, casings removed
- 1 tablespoon plus 1 teaspoon cooking oil
- 1 baking potato (about 1/2 pound), peeled and cut into 1/4-inch cubes
- 3/4 teaspoon hot paprika
- 1/4 teaspoon salt
- 12 6-inch flour tortillas
- 1/4 cup chopped red onion
- 1/2 cup cilantro leaves
- 1/2 pound Monterey jack, grated (about 2 cups)
Method
- Heat the oven to 425.
- In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes.
- With a slotted spoon, remove the sausage from the pan.
- Pour off the fat from the pan.
- Heat the 1 tablespoon oil in the pan over moderate heat.
- Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.
- Put four of the tortillas on a work surface.
- Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas.
- Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.
- Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika.
- Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes.
- Cut into wedges and serve.
