'Chopped Cheese' Chorizo Quesadillas
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'Chopped Cheese' Chorizo Quesadillas

'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 honey-garlic Dijonnaise sauce.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

250 g

Chorizo Sausage, uncased

6 unit

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

2 unit

Russet Potato

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit


2 unit

Garlic, cloves

4 tbsp


(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


1 unit

Beef Broth Concentrate

Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp



Nutrition Values

Calories1270 kcal
Fat75 g
Saturated Fat25 g
Carbohydrate105 g
Sugar16 g
Dietary Fiber7 g
Protein47 g
Cholesterol155 mg
Sodium2520 mg
Trans Fat1 g
Potassium1750 mg
Calcium600 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl


Roast potato wedges
  • 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.)
Prep and make Dijonnaise
  • 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. 
Cook chorizo
  • 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.**
  • Carefully drain and discard excess fat.
  • Add 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.
Assemble quesadillas
  • Add tomatoes to meat mixture, then stir to combine.
  • Arrange tortillas on a clean surface.
  • Spread 1 tsp Dijonnaise 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.
Cook quesadillas
  • 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. Transfer to a plate.
  • Reduce heat to medium and repeat with remaining quesadillas.
Finish and serve
  • Divide quesadillas and potato wedges between plates.
  • Serve with any remaining Dijonnaise sauce for dipping.

If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.