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Make the perfect quesadilla


When asked for our favourite foodstuff we are quite literally spoilt for choice – just one of the advantages of being footloose and fancy free in 2012 (live in the Fifties, Sixties, etc, etc? No ta).

But chorizo will pretty much always rank in our foodstuff fivesome. So tasty, so versatile, so damn moreish. And when paired with the always glorious quesadillas, this recipe from Wahaca co-founder Thomasina Miers is something of a no-brainer.

Can someone deliver this to our desks right this very minute? Gracias.


350g potatoes

½ onion, finely chopped

1 clove of garlic, chopped

200g chorizo cooking sausage, chopped

A small bunch of thyme, chopped

Sea salt and black pepper

4 large flour or corn tortillas

400g cheese, grated (“I find that a mix of extra mature English Cheddar and a little grated mozzarella makes the perfect cheese mix, with a good flavour and the right gooiness.”)

Olive oil

Enough for 4 large quesadillas

Cooking time: 20 minutes


Step 1: Cut the potatoes in equal-size chunks and fry until tender. Leave them to cool a little and then cut them into 1cm dice. Cook the onion until soft, add the garlic and cook for a further 3 minutes. Mix in the chorizo and potato, turn up the heat and fry for another 5 minutes. Mix in the thyme and season. Assemble all the rest of the quesadilla ingredients.

Step 2: Spread a quarter of the chorizo mixture on one half of a tortilla and sprinkle with a fistful of cheese.

Step 3: Fold the tortilla over so that you have a half moon. Brush it with a little olive oil (so the tortilla doesn’t stick to the pan) and place in a hot, dry frying pan or griddle and cook until golden and crisp. Repeat with the remaining tortillas.

Step 4: Cut into wedges and serve with your favourite table salsa.

Mexican Food Made Simple by Thomasina Miers is out now


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