Sweet Potato and Chorizo Quesadillas


Preparation20 minutes
Cook time10 minutes
ServingsServes 4-6 (Or more as an Appetizer)


  • 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!

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