Speedy Hamburger Chorizo Quesadillas
with Pickles and Special Sauce
This dinner has all the vibes of a chorizo cheeseburger dinner, as a quesadilla! Paired up with dill pickles and roasted sweet potatoes, it'll be a new family fave.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Chorizo Sausage, uncased
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Wheat)
90 mL
Dill Pickle, sliced
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Green Onion
1 tsp
Garlic Salt
(May contain traces of: Milk, Tree nuts, Sesame, Soy, Wheat, Sulphites, Triticale, Mustard, Peanuts)
2 tbsp
Mayonnaise
(Contains: Mustard, Egg May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Wheat, Sulphites, Mustard, Crustaceans, Gluten, Fish)
2 tbsp
Ketchup
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Wheat, Sulphites, Mustard, Crustaceans, Gluten, Fish)
2 unit(s)
Sweet Potato
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.56 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut sweet potatoes into 1/2-inch wedges.
- Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) salt and pepper, then toss coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, drain, then finely chop half the pickles. (NOTE: Remaining whole pickles will be used in step 5.)
- Add chopped pickles, ketchup and mayonnaise to a small bowl. Season with salt and pepper, then stir to combine.
- Thinly slice green onions.
- Add cheese, green onions and chorizo to a large bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Stir to combine.
- Arrange tortillas on a clean surface. Spread half the sauce over tortillas.
- Divide chorizo mixture evenly over one side of each tortilla. Fold tortillas in half to enclose filling.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 3 quesadillas to the dry pan.
- Reduce heat to medium.
- Cook until golden-brown and chorizo is cooked through, 2-3 min per side.**
- Transfer quesadillas to a plate.
- Repeat with remaining quesadillas.
- Divide quesadillas, sweet potato wedges and remaining pickles between plates.
- Serve remaining sauce on the side for dipping.
If you've opted to get chorizo, cook it in the same way the recipe instructs you to cook the beef.
