Mexican Quesadilla with Chorizo and Potatoes

Step-by-step method

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At a glance

This Mexican favorite combines creamy mashed potatoes, salty chorizo, and melted Gouda between warm tortillas for a quick and satisfying bite. You'll boil and mash the potatoes, quickly sear the chorizo to release its flavors, then layer everything into a quesadilla that gets cooked until the cheese melts and both sides turn golden — the whole thing comes together in about 30 minutes total.

  1. 1/6

    Cook the potatoes and grate the cheese

    Peel the potatoes, cut them into chunks and boil until tender. Coarsely grate the gouda.

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  2. 2/6

    Fry the chorizo

    Cut the chorizo into pieces and toss it into a hot pan just to lightly sear. A minute or so is enough, just until it releases its juices.

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  3. Mix it all together

    3/6

    Mix it all together

    Mash the potatoes with a fork, then add the chorizo and mix well. Stir in some chopped spring onion or chives.

Mexican Quesadilla with Chorizo and Potatoes

ingofbaking
Active time total 35 min
Prep 5 min Cook 30 min
5 Ingredients
6 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 5 ingredients

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What's in it?

1075 kcal

Calories

44 g

Carbohydrates

77 g

Fats

54 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

We first tasted this combination in Mexico, in the little town of Valladolid, while driving from Mérida to Tulum — and it was love at first bite. It's a wonderfully simple combo. Personally, I'd never have thought to stuff potatoes into a quesadilla, but it really works. So come make it with me and see for yourself. We always serve tortillas with some kind of dip, either sour cream or salsa. I like making them on a crepe pan best, since it barely has any edge and the whole tortilla lies flat and spread out. But a larger frying pan works just fine too.

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