This quesadillas with sweet potatoes, chorizo, and sweetcorn recipe combines smoky chorizo, creamy sweet potato, and juicy sweetcorn in crispy tortillas. Perfect for quick lunches or dinners!
The recipe is from Rick Stein's The Road to Mexico recipe book.
We both love Mexican food and watched the TV programme that's linked to the book and saw Rick making the recipe. They looked and sounded delicious when he made them that we decided there and then we needed to make them too. They didn't disappoint!
I leave the seeds in the chilli which makes the mixture pretty hot, but the sweet potato, chorizo and sweetcorn balance it out. Having a salad on the side and some sour cream or creme fraiche also helps.
Tips
- Chilli - if you don't like too much heat, feel free to deseed the chilli.
- Vegetarian option - replace the chorizo with spiced black beans, roasted mushrooms or crumbled tofu seasoned with smoked paprika and cumin.
- Gluten-free option - use gluten-free tortillas.
- Cheese options - you could use Monterey Jack cheese or a mixture of mozzarella and cheddar for a melty, creamy texture.
- Spices - add smoked paprika, chilli flakes or cumin to the filling for extra flavour.
- Filling add-ins - you could try adding diced peppers, black beans or caramelised onions to customise the filling.
- Leftovers - use leftover filling as a topping for baked potatoes or nachos or mix it into scrambled eggs for a Tex-Mex inspired breakfast.
- This quesadillas with sweet potatoes, chorizo and sweetcorn recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - you can prepare the filling ahead of time and keep it in the fridge for up to 3 days. Assemble and cook the quesadillas just before serving for the best texture.
Yes - freeze cooked quesadillas in an airtight container or freezer bag for up to 3 months. Reheat in a skillet or oven for a crispy finish.
Monterey Jack, cheddar, or mozzarella are great options. Oaxaca cheese or a Mexican cheese blend also works beautifully.
Yes - drain and rinse canned sweetcorn before using. Frozen corn is another convenient alternative.
Place cooked quesadillas on a baking tray in a low warm oven (around 50C to 90C fan) until ready to serve.
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How to make these Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn
Ingredients
- olive oil or sunflower oil
- 300g sweet potato, peeled and cut into 1.5cm cubes
- 150g cooking chorizo, skinned and diced
- 150g fresh or frozen sweetcorn, defrosted if frozen
- 4 spring onions, trimmed and sliced at an angle
- 1 green jalapeno chilli, finely sliced (see Tips)
- 0.5 tsp dried oregano
- 0.5 tsp salt
- freshly ground black pepper
- 4 large flour or corn tortillas
- 300g mozzarella cheese, grated
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream
- green salad
Instructions
- Put your oven on at its lowest temperature.
- Make the pico de gallo salsa now if you're planning to serve it with the quesadillas, then set it aside ready for serving.
- Heat a tablespoon of oil in a large frying pan or saucepan and fry the sweet potato and chorizo gently for about 10 minutes until they're browning at the edges. Add the sweetcorn, spring onions, chilli and oregano and cook for 2 to 3 minutes, then season with salt and pepper. Set the mixture aside in a bowl.
- Using the same pan, brush it with a drizzle of oil over a medium heat and lay a tortilla in the pan. Arrange a quarter of the sweet potato mixture over half the tortilla and top with a handful of mozzarella.
- Fold the other half of the tortilla over the filling to make a semi-circle and cook for 1.5 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 1.5 minutes until it's golden and the cheese is oozing.
- Transfer it to the oven to keep warm while you make the rest.
- Serve cut into wedges with your choice of optional Mexican sides.
Serving suggestions
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Quesadillas with Sweet Potatoes, Chorizo and Sweetcorn
Equipment
Ingredients
- olive oil or sunflower oil
- 300 g (0.7 lb) sweet potato peeled and cut into 1.5cm cubes
- 150 g (5.3 oz) cooking chorizo skinned and diced
- 150 g (5.3 oz) fresh or frozen sweetcorn defrosted if frozen
- 4 spring onions trimmed and sliced at an angle
- 1 green jalapeno chilli finely sliced (see Notes)
- 0.5 tsp dried oregano
- 0.5 tsp salt
- freshly ground black pepper
- 4 large flour or corn tortillas
- 300 g (10.6 oz) mozzarella cheese grated
To serve (optional):
- pico de gallo salsa
- guacamole or slices of avocado
- sour cream
- green salad
Instructions
- Put your oven on at its lowest temperature.
- Make the pico de gallo salsa now if you're planning to serve it with the quesadillas, then set it aside ready for serving.
- Heat a tablespoon of oil in a large frying pan or saucepan and fry the sweet potato and chorizo gently for about 10 minutes until they're browning at the edges. Add the sweetcorn, spring onions, chilli and oregano and cook for 2 to 3 minutes, then season with salt and pepper. Set the mixture aside in a bowl.
- Using the same pan, brush it with a drizzle of oil over a medium heat and lay a tortilla in the pan. Arrange a quarter of the sweet potato mixture over half the tortilla and top with a handful of mozzarella.
- Fold the other half of the tortilla over the filling to make a semi-circle and cook for 1.5 minutes until the cheese is starting to melt and the tortilla is lightly browned. Carefully turn the quesadilla over using a fish slice or palette knife, and fry on the other side for 1.5 minutes until it's golden and the cheese is oozing.
- Transfer it to the oven to keep warm while you make the rest.
- Serve cut into wedges with your choice of optional Mexican sides.
Notes
- Chilli - if you don't like too much heat, feel free to deseed the chilli.
- Vegetarian option - replace the chorizo with spiced black beans, roasted mushrooms or crumbled tofu seasoned with smoked paprika and cumin.
- Gluten-free option - use gluten-free tortillas.
- Cheese options - you could use Monterey Jack cheese or a mixture of mozzarella and cheddar for a melty, creamy texture.
- Spices - add smoked paprika, chilli flakes or cumin to the filling for extra flavour.
- Filling add-ins - you could try adding diced peppers, black beans or caramelised onions to customise the filling.
- Leftovers - use leftover filling as a topping for baked potatoes or nachos or mix it into scrambled eggs for a Tex-Mex inspired breakfast.
- This quesadillas with sweet potatoes, chorizo and sweetcorn recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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