Chorizo and Sweet Potato Quesadilla
Mildly sweet, sweet potato is the perfect match for Mexican chorizo, with cheese and cilantro, folded in a flour tortilla and lightly fried to a golden brown.
- 6-8 oz. Grated Sweet Potato
- Pinch of Kosher Salt
- 4-6 oz. Mexican Chorizo
- 1 Scallion, sliced thin
- 1/2 cup Grated Pepper Jack Cheese
- 1/4 cup Chopped Fresh Cilantro
- 1 Small Tomato, cut into 1/8-inch slices
- 1 Extra Large Flour Tortilla
- 1/4 cup Neutral Oil, like Vegetable or Grapeseed Oil, for frying
Peel the sweet potato and then grate it either in a food processor or on a box grater. Transfer the grated sweet potato to a microwave-safe bowl and sprinkle with kosher salt. Cover the bowl and microwave the grated sweet potato for about 2 minutes, until it's just softened.
Get a 12-inch nonstick pan heating over medium heat with a good drizzle of vegetable or grapeseed oil. Add the chorizo (casings removed) to the pan and break it up as it cooks.
When the chorizo is browned, about 3 minutes, add the grated sweet potato to the pan. Stir to combine and cook until the sweet potato is fully softened and has soaked up most of the chorizo fat and juices, about 5 minutes. Cut the heat and transfer the chorizo sweet potato mixture to a large bowl.
Add the grated cheese, sliced scallion and chopped cilantro to the bowl and stir well to fully combine.
Lay one flour tortilla on your work surface. Spoon half of the quesadilla filling onto one side of the tortilla, leaving about 1/2-inch for a border on the round edge side. Place three or four slices of tomato on top of the filling.
Cover the tomato slices with the remaining filling (you might have a little leftover filling). Then fold the naked side of the tortilla over the filling and lightly press the top.
Wipe out the skillet with a paper towel. Add 1/4 cup of grapeseed or vegetable oil to the skillet. Heat the oil over medium heat until it's shimmering. Then, carefully lay the folded quesadilla in the skillet. Lightly press the quesadilla to ensure the tortilla surface has full contact with the pan. Lightly tilt the pan from side to side and top to bottom to swirl the oil around the quesadilla. Let the first side of the quesadilla cook for about 2 minutes, until it's golden.
When it's time to flip, use two nonstick-safe spatulas (one under the quesadilla and one on top) to gently flip the quesadilla over. Lightly press the quesadilla into the pan and swirl the oil again. Let the other side cook for about 2 minutes, until it's golden brown.
When golden on the second side, cut the heat and transfer the quesadilla to a wire rack to cool slightly.
Transfer the Chorizo and Sweet Potato Quesadilla to a cutting board and slice into three wedges. Plate the wedges and top with hot sauce, if you like.