Sweet Potato and Chorizo Quesadillas

I must admit, I haven’t quite gotten into a menu planning rhythm yet. Between the move and becoming a new mom it’s been hard to create some sort of schedule, but now that my husband has started his new job things might evolve into our new normal.

I’m still planning out my blog post ideas a month at a time, and I try and set a date for when I will make which dish. What I haven’t been doing is determining what we’re actually having for dinner in advance and most nights turn into a “what can we throw together?” kind of meal. Honestly though, this method means we’re saving money and wasting less food! I’m going to keep the “use what we have” mentality to plan my weekly menus – when I get back to planning weekly menus.

This Mexican Monday post evolved from just that – four easy ingredients that created a quick Monday dinner.

Sweet Potato and Chorizo Quesadillas


  • 1 small sweet potato
  • 1/2 lb Mexican chorizo
  • 4 flour tortillas
  • 1/2 C shredded cheese


  1. Preheat oven to 400 degrees F. Wash potato and poke with a fork. Bake 40-50 minutes until fork tender. Allow to cool before peeling. Mash potato.
  2. In a small skillet over medium high heat, brown the chorizo until fully cooked.
  3. Assemble quesadillas by spreading the mashed sweet potato on two of the quesadillas. Place one plain tortilla in a large skillet over medium heat. Sprinkle with half of the cheese, top with half of the chorizo, and place the tortilla with the mashed sweet potato potato side down on top of the quesadilla. Cook on both sides until cheese is melted and tortillas are golden. Repeat for the second quesadilla.
  4. Serve with your favorite salsa.

Sweet Potato and Chorizo Quesadilla

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