Name: Sausage and Potato Quesadillas Recipe
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb fresh chorizo; 1 tbsp cooking oil; 1 baking potato; ¾ tsp hot paprika; ¼ tsp salt; 12 flour tortillas; ¼ cup red onion; ½ cup cilantro leaves; ½ cup Monterey Jack cheese

How To Make Sausage and Potato Quesadillas

This Sausage and Potato Quesadillas bring together delightful flavors of savory sausage and palatable and soft potatoes, loaded with cheese, and spices!

Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

1lbfresh chorizo,or other sausages
1tbspcooking oil,plus an additional 1 tsp
1baking potato,about ½ lb
¾tsphot paprika
¼tspsalt
12flour tortillas,6-inch
¼cupred onion,chopped
½cupcilantro leaves
½cupMonterey Jack cheese

Instructions

Heat the oven to 425 degrees F.
In a large nonstick frying pan, cook the sausage over moderately high heat for about 5 minutes, breaking it up with a fork until browned.
With a slotted spoon, remove the sausage from the pan.
Pour off the fat from the pan.
Heat the 1 tablespoon oil in the pan over moderate heat.
Add the potato, ½ teaspoon of paprika, and salt, and cook, stirring occasionally for about 10 minutes, until tender.
Put 4 of the tortillas on a work surface.
Put ½ of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with 4 more tortillas.
Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining 4 tortillas.
Brush the tops of the quesadillas with the remaining 1 teaspoon of oil and sprinkle with the remaining ¼ teaspoon of paprika.
Put the quesadillas on a baking sheet and bake for about 5 minutes until the cheese melts.
Cut into wedges and serve.

Recipe Notes

Wine Recommendation: Many Portuguese reds have rustic personalities that will suit the mood of this dish well. The rich, hefty wines from the Dao or Douro regions are your best bets, but even the medium-bodied reds from elsewhere in Portugal have enough substance to stand up to chorizo.