Sweet potato & chorizo quesadillas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 sweet potatoes
- small bunch corianderchopped
- 200g block feta cheesecrumbled
- 8 flour tortillas
- 140g sliced chorizo(about 24 slices)
Nutrition: per serving
- kcal693
- fat20g
- saturates11g
- carbs103g
- sugars11g
- fibre9g
- protein25g
- salt3.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Pierce the potatoes a few times each and put on a baking tray. Cook for 50 mins until really soft. Leave to cool slightly.
step 2
Scoop the sweet potato flesh out of the skins into a bowl. Mash with the coriander, season and gently fold through the feta. This can be done earlier in the day – cover and keep in the fridge. Heat a large griddle pan.
step 3
Spread the sweet potato mixture over half of each tortilla, top with chorizo slices and fold the other side over. Cook on the hot griddle pan for 3 mins each side until golden. Cut each tortilla in half and serve.
