Sausage and Potato Quesadillas

Name: Sausage and Potato Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 227 grams baking potato (about , peeled and cut into 1/4-inch cubes; 118 milliliters cilantro leaves; 1 Tbsp cooking oil; 72 inches flour tortillas; 454 grams fresh chorizo or other sausages, casings removed; 473 milliliters 1/2 pound Monterey jack, grated (about; 1 teaspoons hot paprika; 59 milliliters chopped red onion; 0 teaspoons salt

Sausage and Potato Quesadillas might be a good recipe to expand your hor d'oeuvre collection. This recipe makes 4 servings with 4597 calories, 143g of protein, and 149g of fat each. This recipe covers 67% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. Head to the store and pick up baking potato, chorizo, cilantro leaves, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oven to 42

Equipment you will use

Oven

In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Frying Pan

Pour off the fat from the pan.

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Frying Pan

Heat the 1 tablespoon oil in the pan over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.

Ingredients you will need

Paprika

Potato

Salt

Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.

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Tortilla

Cilantro

Sausage

Cheese

Potato

Onion

Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika.

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Paprika

Cooking Oil

Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes.

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Cheese

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Baking Sheet

Oven

Cut into wedges and serve.

Wine Recommendation: Many Portuguese reds have rustic personalities that will suit the mood of this dish well. The rich, hefty wines from the Do 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.

Ingredients you will need

Chorizo

Wine

Equipment

Ingredients

Servings:

227grams

baking potato (about , peeled and cut into 1/4-inch cubes 118milliliters

cilantro leaves 1Tbsp

cooking oil 72inches

flour tortillas 454grams

fresh chorizo or other sausages, casings removed 473milliliters

1/2 pound Monterey jack, grated (about 1teaspoons

hot paprika 59milliliters

chopped red onion 0teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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 Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.