-
Heat a large skillet on medium high heat, once hot, remove the chorizo from the casings and cook through, stirring often, about 5 minutes.
-
Drain the renderings, place chorizo in a bowl and set aside.
-
In the same pan still lined with a bit of chorizo renderings, add the red pepper in a single layer, allow to cook without stirring for several minutes. Stir, flipping them over, and cook another several minutes, allowing them to get color. Stir again, remove from heat, and place in a bowl; set aside.
-
In the same pan over medium high heat, add the olive oil and then the sweet potatoes, in a single layer and cook without stirring for 3 minutes.
-
Add the salt and pepper, just a bit and stir.
-
Add more seasoning while cooking, stirring often until seasoned to taste. Cook until fork tender, about 8 minutes.
-
In the same pan over medium heat, add a tortilla, layer it with cheese, chorizo, red pepper, sweet potatoes, and cilantro. Once the cheese begins to melt on the bottom, sprinkle the top with cheese and place another tortilla over the top, press down, either with a smaller pan, press, or spatula.
-
Carefully flip over and press down again. cook until the bottom is golden brown, about 2-3 minutes.
-
Remove from pan and allow to rest for 1-2 minutes, then slice.
-
Serve with chipotle lime crema and garnish with fresh chopped red onion and cilantro.