You don't always have to use flour tortillas to make a quesadilla. This hearty version of a quesadilla uses hash brown potatoes and cheese to make a potato tortilla. It is filled with spicy chorizo, jalapeno, tomatoes and two types of cheese. A delicious and unexpected combo you will love!
Cheesy Chorizo Potato "Quesadilla"
- 15 ounces (3 cups) store bought refrigerated shredded hash brown potatoes
- 1 scallion, chopped
- 6 ounces extra sharp white cheddar cheese, shredded, divided
- 1 egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sriracha hot chili sauce
- 2 tablespoons olive oil, divided
- 10 ounces fresh Mexican pork chorizo
- 1/2 jalapeno, minced
- 3 ounces grape tomatoes, halved
- 3 ounces chipotle gouda cheese, shredded, divided
- 1 tablespoon minced fresh cilantro
- Garnish: sour cream, cilantro, sliced jalapeno and lime zest
Preheat oven to 400 degrees. Spray a large non-stick baking sheet with cooking spray; set aside.
Place the potatoes, scallion and 4 ounces cheddar cheese into a large bowl, toss together. In a small bowl, beat together the egg, salt, black pepper and sriracha. Pour over the potato mixture and mix to fully combine.
Heat 1 tablespoon olive oil in a 10-inch non-stick skillet over medium heat. Add in half of the potato mixture (1 3/4 cups) and using a large spoon, spread evenly into the bottom of the skillet. Cook until golden brown, approximately 3 - 4 minutes. While cooking, use a spatula to carefully loosen the potatoes along the side of the pan. The potatoes are ready to turn when they release from the pan. (To easily turn the potatoes, slide them off onto a large plate, place another large plate over the potatoes and flip it over, then slide the potatoes back into the skillet.) Cook the second side until golden brown, another 3 - 4 minutes. Remove the "tortilla" to a large plate, set aside. Cook a second "tortilla" in the same manner, using the remaining 1 tablespoon oil and potato mixture.
Heat a large non-stick skillet over medium heat. Add in the chorizo and jalapeno and cook until chorizo is cooked through, approximately 4 - 5 minutes. Remove chorizo mixture from skillet and drain very well. Place skillet back over medium heat. Add in the tomatoes and cook until they just begin to soften, approximately 2 - 3 minutes; set aside.
To assemble the quesadilla, place one potato tortilla onto the prepared baking sheet. Top evenly with the chorizo mixture, the tomatoes, remaining 2 ounces cheddar cheese, 2 ounces chipotle gouda cheese and the cilantro, top with second potato tortilla. Place into oven and bake for 10 minutes. Top the center of the quesadilla with the remaining 1 ounce chipotle gouda cheese, place back into oven and continue baking until cheese has melted, approximately 3 minutes. Remove from oven, allow to cool for 1 - 2 minutes.
To serve, top with a dollop of sour cream, lime zest, cilantro and jalapeno slice. Cut into quarters and serve with additional sour cream on the side.