Sweet Potato and Chorizo Quesadillas

Ingredients

• 1 large Sweet Potato, peeled and diced
• about 225 g Chorizo, casing removed
• 0.5 medium Onion, diced
• 2 cloves Garlic, minced
• 1 cup Cheddar Cheese, shredded
• 1 cup Monterey Jack Cheese, shredded
• 8 Corn Tortillas
• 1 tbsp Olive Oil
• 0.5 tsp Chili Powder
• 0.25 tsp Cumin
• 0.25 tsp Salt
• 0.25 tsp Black Pepper

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

Instructions

1. 1Heat the olive oil in a large skillet over medium heat. Add the diced sweet potato and cook for 8-10 minutes, or until slightly softened.
2. 2Add the chorizo and cook, breaking it up with a spoon, until it is browned and cooked through.
3. 3Add the diced onion and minced garlic to the skillet and cook for another 3-4 minutes, or until the onion is softened.
4. 4Season with chili powder, cumin, salt, and pepper.
5. 5In a large skillet or griddle, heat one tortilla over medium heat.
6. 6Sprinkle half of the tortilla with cheddar cheese and Monterey Jack cheese.
7. 7Spoon half of the sweet potato and chorizo mixture over the cheese.
8. 8Fold the tortilla in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown and crispy.
9. 9Repeat with the remaining tortillas and filling.
10. 10Cut the quesadillas into wedges and serve warm.

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