This is an ideal Friday night relaxed dinner. It actually is reasonably healthy if eaten with the two salsas in the recipe.

Some times I cook these individually in the sandwich maker, otherwise they can go onto trays in a hot pre-heated oven. They are served cut into quarters, with the yoghurt /mayonaisse white sauce and Black Bean and Corn and tomato and Jalopeno salsas.


Serves about six.


  • 600g bag of grated cheese
  • 12 tortillas
  • 3 chorizo sausages, peeled and broken into chunks
  • 4 medium potatoes, peeled and cut into 1cm cubes
  • 1 large onion, finely diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin

White Sauce

  • 3/4 cup natural yoghurt
  • 1/4┬ácup mayonnaise
  • Lemon juice


chorizo and potato mix

chorizo and potato mix

Steam or microwave the potatoes until barely tender. Cool in the fridge.

Cook the onions, spices and crumbled chorizo in a small amount of oil until the onions are soft. Add the potatoes and continue to cook until the potatoes and chorizo are crisp and beginning to brown. Season with salt and pepper.


Chorizo mix and cheese ready for topping with a tortilla

Chorizo mix and cheese ready for topping with a tortilla

Turn on the oven and heat to 180

Put the 6 tortillas on plates on the bench and spread the mixture evenly between them.

Sprinkle with grated cheese and cover each with a second tortilla.

Slide each one on to a baking tray and cook for about 7 minutes.

Make the white sauce by mixing the mayonnaise with the yoghurt and put into a serving bowl.

Remove and let cool for a minute or two to make them easy to slice. Slice into quarters and drizzle with white sauce and salsas and serve the rest of the white sauce as a side.

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