Truffle Potato-Stuffed Quesadillas with Crab and Chorizo

Name: Truffle Potato-Stuffed Quesadillas with Crab and Chorizo
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; Salt and freshly ground black pepper; 75 g (3 oz) chorizo, skinned and cut into 5mm (¼in) dice; 8 x 15 cm (6 in) flour tortillas; 50 g (2 oz) mature Cheddar or Monterey Jack cheese, grated; 50 g (2 oz) mature Cheddar or Monterey Jack cheese, grated; 250 g (9 oz) fresh white crab meat; 2 tablespoons chopped coriander; Soured cream, more grated cheese and your favourite hot salsa, to serve; Soured cream, more grated cheese and your favourite hot salsa, to serve; Soured cream, more grated cheese and your favourite hot salsa, to serve; 300 g (11 oz) truffle potatoes (black potatoes); 25 g (1 oz) unsalted butter; 300 g (11 oz) truffle potatoes (black potatoes); 2 garlic cloves, crushed; 6 tablespoons cream cheese; 1 onion, finely chopped; 1 green chilli, deseeded and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This makes a great lunchtime dish or on unusual starter when you’re looking for something a little different.

Ingredients

300 g (11 oz) truffle potatoes (black potatoes)
25 g (

Lunch
Starter

Method

Boil the truffle potatoes in their skins until tender, then drain well. Peel them and dice roughly. Heat the butter in a pan, add the onion, chilli and garlic and sweat until softened but not coloured. Add the diced potatoes and cook for 12 minutes. Remove from the heat, crush the potatoes coarsely with a fork and stir in half the cream cheese to bind. Season to taste.

Mix the crab meat