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'Chopped Cheese' Chorizo Quesadillas
with Potato Wedges and Honey-Garlic Dijonnaise
Tonight's dinner is a fun and flavourful twist on a classic Harlem bodega sandwich known as a 'chopped cheese.' Savoury ground chorizo is topped with sharp cheddar and juicy tomatoes before getting tucked into a tortilla shell. It's served with potato wedges and a honey-garlic Dijonnaise sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
2 unit(s)
Russet Potato
1 cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit(s)
Tomato
2 unit(s)
Garlic, cloves
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
1 unit(s)
Honey
1 unit(s)
Beef Broth Concentrate
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with half the BBQ seasoning, salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
- Peel, then mince or grate garlic.
- Cut tomato into 1/4 -inch pieces.
- Add mayo, whole grain mustard, honey and half the garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. (TIP: This is your Dijonnaise).
- Heat a large non-stick pan over medium-high heat (use high heat for 4 ppl).
- When hot, add chorizo to the dry pan. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
- Add beef broth concentrate, remaining BBQ seasoning, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.
- Transfer to a medium bowl. Carefully wipe the pan clean.
- Add tomatoes to meat mixture, then stir to combine.
- Arrange tortillas on a clean surface.
- Spread 1 tsp sauce over one side of each tortilla. Spread meat mixture evenly over sauce.
- Sprinkle cheese over top of meat mixture.
- Fold tortillas in half to enclose filling.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 3 quesadillas to the dry pan. Cook until golden-brown, 1-2 min per side.
- Reduce heat to medium and repeat with remaining quesadillas.
- Divide quesadillas and potato wedges between plates.
- Serve with any remaining sauce for dipping.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.**