Potato and Chorizo Quesadilla with Chunky Salsa

Potato and Chorizo Quesadilla with Chunky Salsa Recipe

30 Minutes
Serves: 2
Delicious oven-baked Mexican quesadilla, crunchy tortillas encasing a tasty Spanish filling of red peppers, fried potatoes and crispy chorizo all topped with Spanish Manchego cheese

Recipe Ingreds


  • 6 sprig fresh coriander
  • 0.5 whole lime
  • 1 tbsp olive oil
  • 2 whole tomatoes
  • 0.5 whole red onions
  • salt (to taste)
  • black pepper (to taste)
  • caster sugar (to taste)


  • 0.5 whole bell pepper (red)
  • black pepper (to taste)
  • 1 cloves garlic
  • 1 whole red onions
  • salt (to taste)
  • 0.5 tbsp sunflower oil
  • 2 single wraps
  • 120 grams sliced chorizo
  • 100 grams manchego cheese
  • 350 grams potatoes

Recipe with pictures Steps

step 1

  • peel and cut the potatoes into cubes
  • half fill a medium pan with water and boil
  • add the potatoes to the pan
  • cook till soft

Step 2

  • wash and chop the tomatoes into chunks
  • add to the bowl
  • peel and finely slice the red onion
  • add to the bowl
  • remove the leaves from the coriander
  • add to the bowl

Step 3

  • squeeze the lime(s)
  • add the oil and lime juice to the salad
  • taste and season with salt and pepper if necessary
  • taste and add sugar if necessary

Step 4

  • heat the frying pan and cook the slice of chorizo in batches
  • set a side
  • when the potatoes are done drain them
  • add the potatoes to the frying pan with the chorizo oil in cook till crisp

Step 5

  • set the oven to 165C 365F or gas mark 3
  • peel and slice the red onions
  • add to the frying pan with the potatoes
  • wash and chop the red pepper into matchsticks
  • add to the frying pan

Step 6

  • peel and crush the garlic using the garlic crusher or chop finely
  • add to the frying pan
  • cook till soft
  • season with salt and pepper

Step 7

  • grate the manchego cheese
  • oil the baking tray using a pastry brush
  • place a wrap onto the baking tray
  • add a layer of crispy chorizo
  • add sufficient of the potato and pepper mixture to cover half the tortilla leaving a small border around the edge of the tortilla
  • add a layer of crispy chorizo
  • sprinkle with cheese
  • fold the tortilla over
  • add a little oil around the edges and press them down to seal
  • place in the oven for 10 minutes till golden brown

Step 8

  • remove the tortilla from the oven
  • cut the tortilla into slices
  • serve with the salsa

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 fish slice
  • 1 frying pan
  • 1 Garlic crusher
  • 1 large bowl
  • 2 large knife
  • 1 lemon squeezer
  • 1 medium pan
  • 1 pastry brush

About our chorizo and potato quesadilla with salsa

Introducing a delicious and convenient recipe tailor-made for those bustling work nights: Chorizo and Manchego Tortillas with Fresh Salsa. Packed with vibrant flavours and easy to make, this dish offers a satisfying meal without sacrificing precious time. Tender cubes of potato and savoury chorizo mingle with the sharp tang of Manchego melted cheese, all wrapped snugly in a flour tortilla. Accompanied by a zesty salsa bursting with the freshness of tomatoes, red onion, and cilantro, this recipe is a sure fire hit for busy evenings when you crave something both quick and flavourful. Let's dive into the steps to create this mouth-watering delight.

How to make our Chorizo Quesadilla Recipe

To make this recipe, cut the potatoes in equal-size chunks, boil until soft. In a bowl, mix chopped tomatoes, sliced red onion, and coriander leaves, then add lime juice, olive oil, salt, pepper, and sugar to taste for salsa. In a frying pan, cook chorizo until crisp, set aside, then cook the drained potatoes until crisp. Add sliced red onions, chopped red pepper, and crushed garlic to the pan, seasoning with salt and pepper cook until soft and then leave to cool a little. Grate the cheese and then layer chorizo, grated cheese, and potato mixture on one half of the tortilla on an oiled baking tray, folding the tortilla in half and sealing the edges and brush it with a little olive oil. Bake for 10 minutes until golden and crisp and the cheese has melted. Serve sliced tortillas with salsa.

Ingredients for Spanish inspired stuffed tortillas

Chorizo  - we use the thin sliced but you could use any 

Cheese - we use manchego but if you don't have any a mild cheddar will do 

Peppers - this recipe is better with a milder pepper so we use red but you could use a yellow or orange one

Red onions - you can use any mild flavoured ones

Potatoes - Any type of potato works well 

When to make Chorizo Quesadilla

This recipe is perfect all year round it is high in carbs so would probably be more suited to Autumn Winter or early Spring. All the family will love this recipe and its a great Friday night treat. It is super easy to make so makes so is a great midweek meal. 

what goes with our Crunchy Spanish Chorizo Wrap 

We serve this dish with a fresh tomato salsa, but they are perfect on their own or with a salad we would suggest a green salad or a coleslaw would work perfectly. 

Variations or Tweak to our recipe

This recipe is a great fridge clearer so you can swap out the manchego for a cheese you already have in the fridge such as grated mozzarella and then feel free to add anything else you fancy 

You can give this quesadillas recipe  a Mexican food twist, by serving it with sour cream and guacamole

Other tortilla wrap recipes

Cheese and  Bean Burritos

Courgette, Tomato & Avocado Wrap with Parmesan Mayo

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