Ok, so granted I haven’t eaten a great deal of quesadillas in my time so my heavy praise here is possibly a tiny bit misguided. And arrogant, given that I made this dish myself. But hey! Idiocy aside, this is still a pretty fantastic meal. Whilst I was living at home, the only Mexican foods we regularly ate were fajitas and chilli. Don’t get me wrong, my parents are foodies too (that’s where I get it from), and when they cook they do it right; but Mexican was never really something we explored too much. Since moving out, I’ve loved having the opportunity to cook for myself on a daily basis and try out new recipes. This one was a bloody corker, let me tell you! The construction process for this out of body experience inducing dish is as follows:
- Spray one side of a fajita wrap with fry light, turn over and line half the wrap with thinly sliced chorizo (the kind you get in the deli meats section, with the salami and prosciutto).
- Sautee sweet potato in a none stick frying pan with a bit of fry light
- Once your spud is cooked, mix in some chopped coriander and crumbled feta.
- Spoon the potato mix on top of the chorizo lined half of the wrap.
- Fold the ‘blank’ half of the wrap over to make a taco shape, then load the whole thing back into the non stick frying pan and leave to crisp up. Once one side is crisp and golden, flip and repeat on the other side.
- Take out of the pan, cut and DEVOUR.
I haven’t listed exact measurements here, because honestly I think it’s a case of your personal preference and good old fashioned common sense. If you find feta to be very strong, just use a little bit, or switch out for a mature cheddar. If you love coriander, load her up! Play around and figure out what tastes good to you. I do believe though that this combination of flavours go together so damn well that there’s just no way you can make this dish taste bad. What I also love about this dish is the ability to ‘healthify’ it. This was a weekend meal for me, so I just used the standard ingredients as listed above. For a week day meal though, you could easily add in some spinach or mushrooms to the sweet potato mix (as long as you precook and squeeze out excess liquid) to boost your veggie intake. You could also use a whole wheat wrap instead of a white one to make sure you’re getting the most bang for your nutritional buck out of your carbs. Serving the quesadilla with a big side salad or some broccoli stir fried with chilli would make this a perfectly simple week night dinner that doesn’t compromise on flavour. On a similar note, the strong flavours of chorizo and feta mean you really don’t need to use a huge quantity of either ingredient. There are so many ways you can adapt this dish and make it your own, super healthy version. Get creative and try not to drool too much!