In honor of Bastille Day yesterday I had every intention of digging up a photo of me from one of my two trips to France, but then I remembered that my scanner isn't working and I'd have to reinstall it and find drivers and wow that is way too much work for a photo no one even cares about. I really would like to scan those photos in at some point, but not right now. I'm afraid the world will just have to wait to enjoy photos of 18 year old me in Carcassonne and at the Eiffel Tower.
So instead, I give you a delicious, but completely un-French recipe I tried for the first time this weekend - Roasted Potato, Chorizo, and Pepper Quesadillas
1 ½ pounds Yukon Gold potatoes - I used baby Yukon Golds - cut into 1-2 inch pieces
Olive oil
1 medium onion, chopped
4 chorizo links, sliced into 1 inch pieces. There's a surprising selection of soy chorizo out there. I went with LightLife Soy Chorizo, because I thought it had the best texture. Of course, if you're not a vegetarian, you can use real chorizo.
1 red pepper, 1 yellow pepper and 1 orange pepper, chopped - I used about 2/3rds of each pepper
8 ounces of Colby Jack cheese
4 burrito-style tortillas. These are the big ones. I prefer to get ones on the thinner side.
Preheat the oven to 450 degrees
Toss the cut potatoes in some of the olive oil to coat. Spread on a baking sheet or roasting pan. Bake at 450 for 15 minutes, then flip potatoes and cook for another ten to 15 minutes.
Heat some olive oil in a deep saucepan. Saute the onions and peppers over medium heat for about five minutes, until they start to soften. Add the chorizo slices and cook until they are browned on one side. This takes about five more minutes for the soy chorizo. Stir in your roasted potatoes and cook for another five minutes or so, until the sausage slices are cooked on both sides.
Take one of the tortillas and spread a thin layer of cheese over half of it. Top with the potato-chorizo-pepper-onion mixture. Add a thin layer of cheese on top. Fold the rest of the tortilla over. Then cut the whole thing in half. Repeat with the other three tortillas.
Take your filled tortillas and place them in a pan over medium heat (may have to do this one at a time) and cook for a couple of minutes, until the tortilla gets slightly browned on the outside and the cheese melts. Then do the other side.
I thought it was fine and very flavorful plain, but certain other people liked it topped with salsa and queso.
