1 tablespoon chipotle puree (chipotle peppers in adobo mashed up)
½ lime zest & juice
Mix together in a bowl.
1. For the quesadilla: Steam or boil the potatoes in salted water ahead of time so they have cooled. Dice in ½ inch pieces.
2. Slice the chorizo in half and then at an angle into thin slices.
3. Fry the potatoes in the olive oil, season with salt and when they begin to crisp up after about 3 minutes add the chorizo. Cook until crispy for another 2 minutes.
4. Add the black beans, a handful of chopped coriander and a squeeze of half a lime.
5. Place a tortilla on a hot pan, sprinkle generously all over with a quarter of the cheese, then place a quarter of the chorizo and potato mix along half of the cheesy tortilla forming a semi-circle. Fold the other side of the tortilla over onto the
6. Press the quesadilla down with a spatula and leave for 30 seconds before flipping the quesadilla over on to the other side for 30 seconds. The cheese should be nicely gooey and melted and it's ready to slice and eat.
7. If you are making multiple quesadillas, you can make them one at a time and keep them warm in a very low heat oven
8. For the cabbage slaw: Shred the red and white cabbage by thinly slicing with a knife or mandolin.
9. Once the carrots are peeled, use the peeler to peel slivers of the carrots into your salad bowl, turning the carrot as you peel it. Eat the last piece of carrot as a snack when it becomes too thin to peel.
10. Slice the spring onions at an angle and chop the coriander.
11. Mix all the shredded veg together, squeeze the juice of 2 – 3 limes over and mix again.
12. For the sour cream: Mix the sour cream, chipotle puree, lime zest and juice in a bowl.
13. To serve, cut the quesadillas into quarters and arrange on a board or plates with a nice handful of the slaw. Serve with some chipotle sour cream and a slice of lime.