Potato and Sausage Quesadillas

Name: Potato and Sausage Quesadillas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 Tbsp butter or margarine, melted; 227 grams fresh chorizo sausage, casing removed, chopped; 10 6-inchs corn or flour tortillas (6 inch), warmed; 1 Tbsp finely chopped fresh parsley; 1 clove garlic, finely chopped; 237 milliliters hot milk; 10 slices Asadero, Chihuahua, Oaxaca or mozzarella cheese; 2 Tbsps finely chopped onion; 158 milliliters Betty Potato mashed potatoes (dry); 0 teaspoons salt; 1 Tbsp vegetable oil

The recipe Potato and Sausage Quesadillas could satisfy your Mexican craving in around 40 minutes. For 96 cents per serving, you get Head to the store and pick up vegetable oil, salt, mozzarella cheese, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In 10-inch skillet, cook chorizo over medium-high heat about 5 minutes, stirring frequently, until brown; drain.

Ingredients you will need

Chorizo

Equipment you will use

Frying Pan

In medium bowl, thoroughly stir hot milk, dry potatoes, onion, melted butter, parsley, garlic and salt until consistency of stiff mashed potatoes. Stir in chorizo.

Ingredients you will need

Potato

Chorizo

Parsley

Butter

Garlic

Onion

Milk

Salt

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Bowl

Heat oil on griddle over medium-high heat.

Ingredients you will need

Cooking Oil

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Frying Pan

Place 2 tablespoons filling on half of each tortilla; top filling with 1 slice cheese. Fold each tortilla over onto filling.

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Tortilla

Cheese

Heat on griddle, turning once, until cheese is melted.

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Cheese

Equipment you will use

Frying Pan

Serve with your favorite salsa, if desired.

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Salsa

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1Tbsp

butter or margarine, melted 227grams

fresh chorizo sausage, casing removed, chopped 106-inchs

corn or flour tortillas (6 inch), warmed 1Tbsp

finely chopped fresh parsley 1clove

garlic, finely chopped 237milliliters

hot milk 10slices

Asadero, Chihuahua, Oaxaca or mozzarella cheese 2Tbsps

finely chopped onion 158milliliters

Betty Potato mashed potatoes (dry)0teaspoons

salt 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.