Quesadillas with cheese, chorizo and avocado dip - Eat Love Share

Quesadillas with cheese, chorizo and avocado dip

By on January 1, 2014

  • 4 flour or corn tortillas
  • 2 medium cooked peeled potatoes cut in small cubes
  • 2 smoked chorizo sausages cut in small cubes
  • 300g grated cheddar
  • ½ cup loosely packed coriander leaves
  • freshly ground black pepper
  • 1 fresh lime cut in wedges (optional)
  • 200g Chris’ Traditional Avocado dip

Using a heavy based frying pan, fry the chorizo until lightly browned. Take off the heat, add the potato, cheese, pepper and half the coriander leaves. Mix well. Preheat a ridge grill, sandwich press or overhead grill. Spread half of each tortilla with Chris’ Avocado dip. Top with the potato mix and fold in half. Grill in batches turning once until golden. Keep the ones you’ve already cooked in a pre warmed oven to stay hot. Cut each one in three and serve with a generous dollop of Chris’ Avocado dip, topped with the remaining coriander leaves and a lime wedge. Makes 4

Tip: If you like spicy food you can add sliced jalapeno chillies to the potato mix and a splash of Tabasco sauce to the Chris’ Avocado dip.

A quesadilla is a flour tortilla or a corn tortilla filled with a savoury mixture containing cheese, other ingredients, and or vegetables, then folded in half to form a half-moon shape. This dish originated in Mexico, and the name is derived from tortilla and the Spanish word for cheese queso.

The specific origin for the quesadilla was in colonial Mexico. The quesadilla as a food changed and evolved over many years as people experimented with different variations of it.

Did you know chorizo or chouriço is a term originating from the Iberian Peninsula encompassing several types of pork sausages. There are many variations of chorizo originating from different countries. Chorizo can be a fresh sausage, in which case it must be cooked before eating.

Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs and other ingredients. Mexican versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known). The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, and is not frequently found in Europe. (source: wiki)