Sweet Potato Chorizo Quesadillas Recipes

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CHORIZO QUESADILLAS



Chorizo Quesadillas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

4 large (12-inch) flour tortillas
2 cups shredded Monterey pepper Jack or smoked Cheddar
1/2 pound chorizo or andouille, casing removed and finely chopped
2 scallions, chopped
3 small plum tomatoes, seeded and chopped
1 jalapeno, seeded and finely chopped
1 small white onion, finely chopped
Handful cilantro, finely chopped
Coarse salt

Steps:

  • Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa.
  • For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

BLACK BEAN AND SWEET POTATO QUESADILLAS



Black Bean and Sweet Potato Quesadillas image

I recently cut meat out of my diet completely. In my quest for new and interesting meals, I came up with these delicious quesadillas!

Provided by Holly L

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 4

Number Of Ingredients 9

1 large sweet potato, peeled and diced
1 teaspoon chopped fresh cilantro
¼ teaspoon chili powder
½ teaspoon salt
¼ cup frozen corn
1 (19 ounce) can black beans, drained and rinsed
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
cooking spray

Steps:

  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain and transfer to a bowl. Mash sweet potatoes and mix in cilantro, chili powder, and salt.
  • Place corn in a microwave-safe bowl and microwave on high until warmed, 1 to 2 minutes.
  • Spread 1/4 cup sweet potato mixture onto 1 tortilla; cover with 1/4 cup black beans and 1 tablespoon corn. Sprinkle 1/4 cup Cheddar cheese atop corn; cover with a tortilla. Repeat with remaining tortillas and fillings.
  • Spray a frying pan with cooking spray and place over medium heat; cook 1 quesadilla in the hot pan until cheese is melted and beans are heated through, 3 to 4 minutes per side. Repeat with remaining quesadillas; slice into quarters.

Nutrition Facts : Calories 662.9 calories, Carbohydrate 102.3 g, Cholesterol 29.7 mg, Fat 16.9 g, Fiber 16.3 g, Protein 25.8 g, SaturatedFat 7.8 g, Sodium 1517.1 mg, Sugar 5.2 g

SWEET POTATO AND CHORIZO HASH



Sweet Potato and Chorizo Hash image

A traditional breakfast hash with a few twists. Some extra herbs, a sweet potato instead of an eastern or Yukon potato, and chorizo instead of corned beef, bacon, or sausage.

Provided by dtreglia

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 35m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 teaspoon chopped fresh rosemary
salt and ground black pepper to taste
1 medium onion, diced
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 link Spanish chorizo sausage, casing removed, chopped

Steps:

  • Heat oil in a skillet over medium heat. Add sweet potato to the hot oil and saute, stirring and lowering the heat if necessary to avoid burning, about 5 minutes. Add rosemary, salt, and pepper, and cook until potato begins to soften, about 5 minutes more.
  • Stir in onion, cumin, and cayenne pepper; cook until onions are soft, 5 to 7 minutes. Add chorizo and increase heat to medium-high. Cook and stir until potatoes are tender (not mushy) and brown and chorizo becomes crisp, 1 to 2 minutes.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 28.9 g, Cholesterol 21 mg, Fat 22.4 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 328.7 mg, Sugar 7.1 g

SWEET POTATO & CHORIZO QUESADILLAS



Sweet potato & chorizo quesadillas image

Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 5

4 sweet potatoes
small bunch coriander , chopped
200g block feta cheese , crumbled
8 flour tortillas
140g sliced chorizo (about 24 slices)

Steps:

  • 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.

Nutrition Facts : Calories 693 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 103 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 25 grams protein, Sodium 3.4 milligram of sodium

SQUASH AND CHORIZO QUESADILLAS



Squash and Chorizo Quesadillas image

These quesadillas are perfect for fall. They are stuffed with butternut squash which are at their peak this time of year. You will have some leftover beans. Add them to any salad for extra protein, make some homemade nachos and incorporate the beans into the topping, or turn them into a black bean burger patty. The options are endless for leftover beans!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

8 ounces fresh chorizo, casings removed
1 pound butternut squash (about 1/2 squash), peeled and sliced into 1/8- to 1/4-inch-thick quarter-moons
Kosher salt
1/2 cup canned black beans, drained and rinsed
1 teaspoon ancho chile powder
Juice of 1/2 lime (about 1 tablespoon)
3 tablespoons extra-virgin olive oil
1 small bunch curly kale, trimmed and thinly sliced
4 10-inch whole-wheat tortillas
1 1/4 cups shredded pepper jack cheese
1/2 cup pico de gallo
1/2 cup sour cream

Steps:

  • Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.
  • Reduce the heat under the skillet to medium and add the squash, 1/3 cup water and 1/2 teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.
  • Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.
  • Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.
  • Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

Nutrition Facts : Calories 840, Fat 53 grams, SaturatedFat 20 grams, Cholesterol 95 milligrams, Sodium 1916 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 32 grams, Sugar 5 grams

CHORIZO-POTATO QUESADILLAS



Chorizo-Potato Quesadillas image

Use left-over baked potates for this tasty snack or appetizer. Don't overfill the quesadillas--they aren't tacos!

Provided by SharleneW

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

6 ounces mexican chorizo sausages (about 3)
1/2 lb potato, cooked and cut into small cubes
2 canned chipotle chiles in adobo, roughly chopped,to taste
salt
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
12 flour tortillas or 12 corn tortillas
2 tablespoons melted butter
sour cream, to garnish
salsa, to garnish

Steps:

  • Remove skin from sausages and crumble into small skillet.
  • Cook over low heat until fat renders, taking care to avoid burning--about 5 minutes.
  • Drain off all but 3 tablespoons fat.
  • Add potatoes, chiles and salt.
  • Cook over medium heat, stirring from time to time,until potatoes begin to brown--about 8 minutes.
  • Brush one side of tortilla sparingly with butter.
  • Place on medium-hot flat griddle pan.
  • Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese.
  • Top with second tortilla.
  • Brush top with butter.
  • When bottom begins to brown, flip over and cook the other side until cheese is melted.
  • Slip it onto a plate, slice and serve.

CHORIZO POTATO QUESADILLAS



Chorizo Potato Quesadillas image

This is a hearty meal, i double to have leftovers & serve with a nice green salad. Recipe from Canadian Living March 2001.

Provided by Luvfood

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 -2 onion, chopped (to your liking)
1 cooked chorizo sausage, casing removed,&,diced
2 red potatoes, peeled &,diced
1 cup salsa (homemade best)
1/2 cup corn kernel
2 tablespoons chopped fresh coriander
1/2 teaspoon salt
1 1/2 cups shredded monterey jack cheese
4 large flour tortillas

Steps:

  • Cook onions& sausage in oil, in a skillet on medium-high heat for 5-7 mins, stirring occasionally.
  • Add diced potatoes, cook for 5 mins or until golden, increase time by 7-10 mins if required.
  • Stir in salsa, corn, chopped coriander& salt.
  • Spoon 1 cup onto half of each tortilla, sprinkle with cheese, fold uncovered half over filling half.
  • Bake in oven at 350 until cheese melted or in skillet for a few mins on each side (i use oven).

Nutrition Facts : Calories 781.5, Fat 34.8, SaturatedFat 13.4, Cholesterol 50.9, Sodium 1838.3, Carbohydrate 91.3, Fiber 7.8, Sugar 6.9, Protein 28

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