Sweet potato & chorizo quesadillas
By Cassie Best
Contains pork – recipe is for non-Muslims only
Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
- Prep:20 mins
- Serves 4
Nutrition per serving
- kcal 693
- fat 20g
- saturates 11g
- carbs 103g
- sugars 11g
- fibre 9g
- protein 25g
- salt 3.4g
- 4 sweet potatoes
- small bunch coriander, chopped
- 200g block feta cheese, crumbled
- 8 flour tortillas
- 140g sliced chorizo (about 24 slices)
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.
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.
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.