Chorizo Quesadillas with Tomato and Corn Salsa
Nutrition per serving
Calories | 908 kcal |
Protein | 29.9 g |
Carbs | 110.5 g |
Fats | 41.5 g |
Saturated Fat | 11.5 g |
Monounsaturated Fat | 23.2 g |
Polyunsaturated Fat | 4.6 g |
Sugars | 12.2 g |
Fiber | 23.1 g |
Sodium | 984 mg |
Ingredients
Potato, flesh and skin | |
Onion | |
Red Chilli Pepper | |
Fresh Coriander | |
Tomatoes, Vine Ripened (on the Vine) | |
Chorizo | |
Sweet Smoked Paprika | |
Whole Wheat Tortillas | |
Lime | |
Olive Oil | |
Sweetcorn | |
Black beans (canned) |
Preparations
- Peel the potatoes and cut into 1cm chunks.
- Peel the onion and slice into half-moon shapes.
- Roughly chop the coriander.
- Slice tomato in half, remove seed and finely dice.
- Drain/rinse the black beans in a sieve.
- Drain the sweetcorn.
- Finely dice chili.
- Roughly chop chorizo.
- Cook the potatoes for about 8 minutes in a pot of lightly salted boiling water until tender. Drain, return to pot and set aside.
- Heat ½ a tbsp of olive oil in frying pan over medium heat. Add the onions (reserving 1 tbsp), ¾ of the chili, chorizo and cook for 3-4 minutes under onions are tender and chorizo cooked through. Stir in the paprika and continue to cook for a minute.
- Add the cooked potatoes, black beans, 1 tbsp of water, a large pinch of salt and pepper and half the coriander. Stir well to combine and remove from heat.
- Place the tortillas on to a chopping board and spoon the mixture onto one half of the tortilla and fold the tortilla in half.
- In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the tortilla and fry each side until golden.
- To make the corn salsa, in a bowl, add the sweetcorn, remaining onion/coriander, diced tomato, chili, a tsp of lime juice, ½ a tbsp of olive oil and a pinch of salt and pepper. Stir well to combine.
- Cut the quesadilla into quarters and serve on a plate with the corn salsa on the side.