Chorizo and Potato Quesadillas (Vegan)

Ingredients

• about 340 g Vegan Chorizo
• about 450 g Potatoes
• 0.5 cup Onion
• 2 cloves Garlic
• 1 teaspoon Chipotle Powder
• 1 cup Vegan Cheddar Cheese
• 8 Flour Tortillas
• 2 tablespoons Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice the about 450 g of potatoes into 1.27 cm cubes. Place the diced about 450 g of potatoes into a large heavy-bottomed pot and cover with water. Bring to a boil over high heat (approximately 100°C / 100°C) and cook for 10-15 minutes, or until the potatoes are easily pierced with a fork. Carefully drain the water from the pot and set the cooked potatoes aside.
2. 2Dice the 0.5 cup of onion into 0.635 cm pieces and mince the 2 cloves of garlic. Heat a 30.48 cm skillet over medium heat (approximately 162.8°C / 160°C). Add the diced 0.5 cup of onion and minced 2 cloves of garlic to the skillet and sauté for 3-5 minutes, until the onion is softened and translucent. Add the about 340 g of vegan chorizo to the skillet and cook for 5-7 minutes, breaking it apart with a spoon, until it is browned and heated through.
3. 3Add the cooked about 450 g of potatoes and 1 teaspoon of chipotle powder to the skillet with the chorizo mixture. Stir everything together and cook for 5 minutes, stirring occasionally, to allow the flavors to combine.
4. 4Sprinkle the 1 cup of vegan cheddar cheese evenly over the filling mixture in the skillet. Stir gently for 1-2 minutes until the vegan cheddar cheese is melted and fully combined into the filling, creating a cohesive mixture.
5. 5Lay out one of the 8 flour tortillas flat on a clean surface. Spoon approximately 0.5 cup of the chorizo and potato filling onto one half of the tortilla, then fold the other half of the tortilla over the filling to create a crescent shape. Repeat this process for the remaining 7 flour tortillas and filling.
6. 6Heat a clean 30.48 cm skillet over medium heat (approximately 162.8°C / 160°C). Add 1 tablespoon of the 2 tablespoons of olive oil to the hot skillet, ensuring it coats the bottom. Carefully place 2-3 assembled quesadillas into the skillet, ensuring they do not overlap, and cook for 3-4 minutes per side, or until the tortillas are golden brown and crispy, and the filling is hot. Remove the cooked quesadillas from the skillet and set aside. Add the remaining 1 tablespoon of olive oil to the skillet and repeat the cooking process with the remaining quesadillas.
7. 7Serve the Chorizo and Potato Quesadillas immediately.

Substitutions

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