Sweet potato & chorizo quesadillas
- Cassie Best
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr
A star rating of 4.2 out of 5.41 ratingsRate
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Fill tortilla wraps with sweet potato, spicy Spanish sausage and feta cheese then finish on a griddle pan
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Ingredients
Nutrition
Units:
MetricUS
-
4 sweet potatoes
-
small bunch coriander
chopped
-
200g block feta cheese
crumbled
-
8 flour tortillas
-
140g sliced chorizo
(about 24 slices)
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Nutrition: per serving
- kcal693
- fat20g
- saturates11g
- carbs103g
- sugars11g
- fibre9g
- protein25g
- salt3.4g
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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.
Recipe from Good Food magazine, November 2012
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A star rating of 4.2 out of 5.41 ratings
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