Sweet Potato and Chorizo Quesadillas Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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Sweet Potato and Chorizo Quesadillas

Serves 4-6 (Or more as an Appetizer)

Prep time: 20 mins
Cook time: 10 mins

4 Large Tortillas
1 Large Sweet Potato, peeled, cut into ½” cubes and boiled for 5 minutes. Drain and allow it to cool
4oz of Spanish Chorizo, sliced into half moon pieces
1 Small Yellow Onion, diced
1 Tbsp of Vegetable Oil
2 tsp of Chili Powder
1 tsp of Ground Cumin
About 1 cup or so of Shredded Gouda
¼ cup of Fresh Chopped Cilantro
Salt and Pepper, to taste

For the Lime Sour Cream:
½ cup of Sour Cream
Juice and Zest of ½ of a Lime
Salt and Pepper, to taste
Mix all the ingredients together and keep it cold in the fridge until you’re ready to serve it!


1) Heat the oil in a skillet over medium heat, add the onion and chorizo and cook those until the chorizo releases a bit of it’s fat and the onion cooks down, about 5 minutes.

2) Add the sweet potato, season with a little salt, pepper, chili powder and cumin, stir everything gently and make sure the sweet potato mixture is in one single layer. Cook the mixture for about 8 to 10 minutes or until the potatoes develop some good color and are fully cooked.

3) Add the cilantro, stir it in and remove the mixture to a plate to cool down and wipe down the skillet with a piece of paper towel.

4) To assemble your quesadillas, lightly oil one side of the tortilla, working on one half of the tortilla, add a little cheese, top it with some of your filling and top that with a tiny bit more cheese. Fold them over to close them up and cook them in the same skillet over medium heat for a couple minutes on each side or until golden brown on both sides and the cheese is fully melted.

5) Serve these along some Lime Sour Cream and enjoy!

Recipe By: Laura Vitale