Sweet potato & chorizo quesadillas
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
- Prep: 20 mins
Cook: 1 hrs
- Serves 4
- Easy
Ingredients
- 4 sweet potatoes
- small bunch coriander, chopped
- 200g block feta cheese, crumbled
- 8 flour tortillas
- 140g sliced chorizo (about 24 slices)
Method
-
Heat oven to 200C/180C fan/gas 6.
Pierce the potatoes a few times each and
put on a baking tray. Cook for 50 mins
until really soft. Leave to cool slightly.
-
Scoop the sweet potato flesh out of
the skins into a bowl. Mash with the
coriander, season and gently fold through
the feta. This can be done earlier in the
day – cover and keep in the fridge. Heat
a large griddle pan.
-
Spread the sweet potato mixture over
half of each tortilla, top with chorizo
slices and fold the other side over.
Cook on the hot griddle pan for 3 mins
each side until golden. Cut each tortilla
in half and serve.
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