Sausage and Potato Quesadillas

  • Active Time 20m
  • Total Time 25m
  • Rating ****

Serves 4

These substantial double-decker quesadillas call for fresh (not the more common dried) chorizo sausage, which is generally made with paprika. If you can't find fresh chorizo, use another sausage, such as hot Italian, in its place. Or use a mild sausage and add an extra half teaspoon of hot paprika.
Many Portuguese reds have rustic personalities that will suit the mood of this dish well. The rich, hefty wines from the Dão or Douro regions are your best bets, but even the medium-bodied reds from elsewhere in Portugal have enough substance to stand up to chorizo.


  • 1 pound fresh chorizo sausages or other sausages, casings removed
  • 1 tablespoon plus 1 teaspoon cooking oil
  • 1 baking potato (about 1/2 pound), peeled and cut into 1/4-inch cubes
  • 3/4 teaspoon hot paprika
  • 1/4 teaspoon salt
  • 12 6-inch flour or corn tortillas
  • 1/4 cup chopped red onion
  • 1/2 cup cilantro leaves
  • 1/2 pound Monterey jack cheese, grated (about 2 cups)


Heat the oven to 425 degrees F.

In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.

Heat the 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika and the salt and cook, stirring occasionally, until tender, about 10 minutes.

Put four of the tortillas on a work surface. Put half of the sausage, potato, onion, cilantro and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with four more tortillas. Repeat with the remaining sausage, potato, onion, cilantro and cheese and cover with the remaining four tortillas.

Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3165

nutrition information per serving

1290 calories; 76g total fat; 150mg cholesterol; 2558mg sodium; 95g carbohydrates; 6g fiber; 55g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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