Method
1. | Heat a large saucepan over a medium-high heat, add sliced chorizo and cook for 5 minutes, stirring occasionally, or until chorizo is golden and heated through. |
2. | Remove McCain Traditional Roast Potatoes from oven and halve/quarter them according to size.
|
3. | Serve McCain Traditional Roast Potatoes, chorizo, tortillas, onion, coriander, chilli, lime and sour cream immediately on a large chopping board and allow guests to build their own tacos. |
Potato and Chorizo Taco
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Heat a large saucepan over a medium-high heat, add sliced chorizo and cook for 5 minutes, stirring occasionally, or until chorizo is golden and heated through. |
2 | Remove McCain Traditional Roast Potatoes from oven and halve/quarter them according to size.
|
3 | Serve McCain Traditional Roast Potatoes, chorizo, tortillas, onion, coriander, chilli, lime and sour cream immediately on a large chopping board and allow guests to build their own tacos. |