Chorizo & sweet potato quesadillas

Chorizo & sweet potato quesadillas

Chris Middleton

Mexican chorizo is served loosely minced (ground) rather than as a sausage in a skin, so it’s easy to have some fun by adding your own unique flavours. Here I’ve given things a bit of a twist by adding sweet potatoes to the meat, though other vegetables that like spice such as eggplant, cauliflower, marrow or pumpkin would also be great.


Quantity Ingredient
8 Tortilla dough, large homemade masa flour tortillas
or 8 store-bought tortillas
30g green or golden raisins, soaked in hot water for 5 minutes and drained
30g pepitas, toasted
50g salted ricotta, finely chopped
1 bunch flat-leaf parsley or rocket leaves

Chorizo chicken & sweet potato filling

Quantity Ingredient
olive oil, for frying
200g sweet potato, finely diced
1 bunch oregano leaves, chopped
2 limes, juiced
3 garlic cloves, very finely diced
1 red onion, diced
400g minced chicken
1 tablespoons smoked paprika
1 tablespoon ground cumin
pinch ground allspice
2 poblano chillies or green capsicums, skins removed, (see Latin Larder)
2 jalapenos, finely chopped
4 roma tomatoes, coarsely chopped
150ml Mexican salsa verde
or 150ml Salsa taqueria
200g smooth ricotta or panella cheese


  1. To make the filling, heat a splash of olive oil in a large saucepan over medium heat, add the sweet potato and cook for 4 minutes or until softened. Add the oregano and lime juice, season with salt and set aside.
  2. Heat a splash of olive oil in another large saucepan or casserole dish over mediumhigh heat, add the garlic and onions and cook for 5 minutes until golden. Add the chicken and spices and cook together briskly for 2 minutes, then add the chillies, jalapeños and tomatoes, reduce the heat and simmer for 10 minutes.
  3. Add the salsa verde to the pan together with the sweet potato mixture. Season to taste with salt and pepper, adding more salsa verde if required to ensure the mince is well coated in sauce.
  4. Arrange the tortillas on a clean work surface and top with a spoonful of the chicken mixture. Scatter over a little of the smooth ricotta or panella cheese, then add another spoonful of the mince. Scatter over a little more cheese, then carefully fold over the tortilla. Repeat this with the remaining tortillas and filling ingredients.
  5. Preheat the oven to 180°C.
  6. Heat a non-stick frying pan over high heat. Lightly spray with oil and briefly fry the quesadillas for 2 minutes on each side to seal. Transfer to a baking tray and bake in the oven for 5 minutes until lightly golden.
  7. To serve, divide the quesadillas among plates and scatter over the raisins, pepitas, salted ricotta and parsley leaves.

* Tip

  • For an equally satisfying vegetarian dish, switch the chicken chorizo for finely chopped eggplant, mushrooms or tofu and cook as before. Serve with Spicy sesame & peanut salsa.
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