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+ servings
You can see both the sweet potatoes and chorizo in these Quesadillas

Chorizo and Sweet Potato Quesadillas with Chipotle Lime Crema

Course: Appetizer/Dinner
Cuisine: Mexican
Keyword: chorizo, Mexican chorizo, sweet potato, wine pairing
Servings: 6
Author: Michelle De La Cerda

Mexican chorizo, sweet potatoes, and red pepper in a cheesy quesadilla topped with a chipotle lime crema.



Chorizo and Sweet Potato Quesadillas

  • 10 count package flour tortillas (medium size)
  • 1 lb fresh Mexican chorizo; casings removed
  • 1 cup chopped red bell pepper (about 2 medium peppers)
  • 2 lbs sweet potatoes; peeled and diced (about 2 medium sweet potatoes)
  • 2 tbsp extra virgin olive oil
  • 1/8-1/4 tsp salt/pepper; to taste
  • 14 oz Monterrey Jack cheese; shredded
  • 1/2 cup chopped red onion
  • 3 tbsp chopped fresh cilantro

Chipotle Lime Crema

  • 1/3 cup Mexican crema
  • 1/3 cup Greek yogurt
  • 1 1/2 tbsp fresh squeezed lime juice
  • 1/4 tsp cumin
  • 1/4-1/2 tsp chipotle powder; to taste/spice level
  • 1/8 tsp salt and pepper; +/- to taste
  • 1/8 tsp granulated garlic
  • 1 tbsp fresh chopped cilantro


Chipotle Lime Crema

  1. Mix all the ingredients together, cover, and chill for at least 30 minutes or until ready to use.

Chorizo and Sweet Potato Quesadillas

  1. Heat a large skillet on medium high heat, once hot, remove the chorizo from the casings and cook through, stirring often, about 5 minutes.
  2. Drain the renderings, place chorizo in a bowl and set aside.
  3. 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.
  4. 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.
  5. Add the salt and pepper, just a bit and stir.
  6. Add more seasoning while cooking, stirring often until seasoned to taste. Cook until fork tender, about 8 minutes.
  7. 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.
  8. Carefully flip over and press down again. cook until the bottom is golden brown, about 2-3 minutes.
  9. Remove from pan and allow to rest for 1-2 minutes, then slice.
  10. Serve with chipotle lime crema and garnish with fresh chopped red onion and cilantro.