Sweet Potato, Chorizo, & Sweetcorn Quesadillas

From 'The Road to Mexico' by Rick Stein

Normally we suggested using corn tortillas for recipes but these quesadillas have a lot of filling, so the added felxibility of flour tortillas is very beneifical when preparing this dish.

Ingredients:

• Corn oil
• 300g sweet potato, peeled and cut into 1.5cm dice
• 150g chorizo, skinned and finely chopped
• 150g sweetcorn
• 4 spring onions, trimmed and sliced on an angle
• 1 jalapeno chilli, finely sliced
• ½ tsp dried oregano
• ½ tsp salt
• 6 turns black peppermill
• 4 large flour tortillas
• 300g mozzarella cheese, grated
• Pico de Gallo salsa

Recipe:

1. Pre heat your oven at its lowest temperature.
2. Heat a tablespoon of corn oil in a frying pan and fry the sweet potato and chorizo gently for about 10 minutes until they’re browning at the edges.
3. Add the sweetcorn, spring onions, chilli, and oregano and cook for another few minutes, then season with salt and pepper.
4. Brush a large frying pan with a drizzle of oil, place it over a medium heat and lay a tortilla in the pan.
5. Arrange a quarter of the sweet potato mixture over half the tortilla and top with a handful of the grated mozzarella.
6. Fold the other half of the tortilla over the filling to make a semi-circle and cook for a few minutes until the cheese is starting to melt.
7. Carefully turn the quesadilla over and fry it on the other side for 3-4 minutes until it’s golden and the cheese is oozing.
8. Transfer it to the oven to keep warm whilst you make the rest.
9. Serve cut into wedges with the salsa.