Squidgy sweet potato, chorizo, sweet corn and spring onion quesadillas with Joyous Jalapeño relish

INGREDIENTS

4 tortilla wraps (gluten free if required)

2 medium sized sweet potatoes, peeled and finely diced

150-200g chorizo skin removed and diced the same size as the potatoes (check gluten free for coeliac)

1 small tin of sweet corn, drained

1 jalapeño chilli, finely chopped

4-5 spring onions, diced

½ a ripe mango (opt)

A mix of strong cheddar and mozzarella, grated (reduced fat available or just use a stronger cheese and use less)

1 tsp dried oregano

1 tsp ground coriander

1 tsp smoked paprika (opt)

1-2 cloves crushed garlic

For the Jalapeño tomato relish

2 beef tomatoes, seeds removed and diced

½ a red onion, finely chopped

A large handful of fresh coriander, roughly chopped

1 jalapeño chill, finely chopped

Juice of a lime

1 tsp sweetener, honey or sugar (opt. To taste)

METHOD

First prepare the salsa if using. Mix all of the ingredients in a bowl and set aside for the flavours to develop

In the meantime:

Fry the chorizo and sweet potato in a splash of olive oil on a medium heat until soft lightly browned

Add the sweet corn, chilli, onion, garlic and dried spices and continue to cook for a few minutes more

In a clean dry pan put a splash of oil together with ¼ tsp of smoked paprika (opt) and wipe round the pan (this gives a nice colour to the finished dish.

Put a tortilla wrap in the pan and then add ¼ of the mixture on 1 half.

Top with cheese and fold over

Carefully turn the wrap over and cook on the other side until golden brown

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