Potato and Chorizo Quesadilla
Prep time 10 minutes
Cook time 10 minutes
4 Dutch cream potatoes, parboiled
1 chorizo, sliced
1 corn on the cob, chargrilled and removed from the cob
Old El Paso chilli powder spice mix
Pinch of Tasman Sea salt
1 Packet Old El Paso white corn tortillas
200g Ashgrove jalapeno Havarti cheese, diced
Step 1 Add chorizo to a saucepan over medium heat and fry for 2-3 minutes.
Step 2 Slice potatoes into a similar size thickness and width as the chorizo slices.
Step 3 In a bowl add potatoes, chorizo, corn kennels, ½ the cheese, salt and toss through chilli powder.
Step 4 Add a tortilla to the pan or sandwich toaster; layer potato and chorizo mix to one side. Dollop with ¼ of remaining cheese and toast until cheese has melted and tortillas are golden brown. Repeat until the rest of the mixture has been used.