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Potato and Chorizo Quesadillas

Name: Potato and Chorizo Quesadillas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 8 Corn tortillas; 250 g Mexican chorizo; 3 Medium potatoes; 150 g Oaxaca cheese; 0.25 White onion; 1 clove Garlic; 1 pinch Salt to taste; 1 pinch Black pepper; 100 ml Soured cream to serve; 100 ml Green salsa to serve

35 min (15 prep + 20 cook) Easy 4 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Corn tortilla quesadillas filled with potato and chorizo, a classic of central Mexico.

About this recipe

Potato and chorizo quesadillas are one of the most classic and tasty fillings in Mexican popular cooking. Cooked and mashed potato is mixed with fried chorizo and enclosed in folded corn tortillas, then toasted together on the griddle until crispy on the outside with a creamy, spiced interior.

History & Origin

The combination of potato and chorizo is one of the most successful culinary pairings in Mexican cooking. The potato arrived in Mexico from South America in the 16th century, but was quickly adopted into mestizo cuisine, especially in the centre of the country. Mexican chorizo, transformed with local chillies and spices from its Spanish original, became the natural companion to potato thanks to its intense flavour that elevates the softness of the tuber. In the markets and fondas of central Mexico, especially in the State of Mexico, Hidalgo and Puebla, potato and chorizo quesadillas are the best-selling filling of the quesadilleras - women who prepare quesadillas on clay griddles from the earliest hours of the morning.

Estimated cost

£5.90

Total cost

£1.48

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

16g

Protein

46g

Carbohydrates

20g

Fat

Fibre

640mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the potatoes in their skins in salted water until tender, about 20 minutes. Drain, peel and mash with a fork into a rough mash.
2
Fry the crumbled chorizo in a frying pan over medium heat until well cooked, 8 minutes. Remove some of the fat. Add the finely chopped onion and garlic and cook for 2 more minutes.
3
Mix the mashed potato with the fried chorizo. Season with salt and pepper.
4
Heat the griddle over medium heat. Place a tortilla, put 2–3 tablespoons of the potato-chorizo filling and a little shredded Oaxaca cheese on one half. Fold the tortilla over.
5
Toast the quesadillas for 2–3 minutes per side until crispy and the cheese is melted. Serve with soured cream and green salsa.

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