Chipotle Sweet Potato and Chorizo Quesadillas

Here’s a quick and easy twist on quesadillas; plus, you can make this recipe ahead of time.


  • 1 large or 2 medium sweet potatoes (about 1 pound)
  • Salt
  • 1/4-1/3 cup chicken stock
  • Zest of 1 lime
  • 1 tablespoon chipotle in adobo, finely chopped or pureed
  • About 1/2 teaspoon cumin
  • About 1/2 teaspoon coriander
  • A pinch of cinnamon
  • Pepper
  • 1/2 pound chorizo, either 2 links fresh Mexican sausages or 1/2 pound Spanish-style chorizo, casing removed and thinly sliced
  • Extra virgin olive oil (EVOO), for drizzling, or cooking spray
  • 4 large flour tortillas
  • 2 cups shredded Manchego, cheddar or Monterey Jack cheeses
  • Cilantro or parsley leaves
  • 4 scallions, thinly sliced
  • Fresh or store-bought salsa and sour cream, for topping


Peel and cube the potatoes. Place in a saucepot and cover with cold water. Bring to a boil, salt the water and cook to tender. Drain and mash with the stock, lime zest, chipotle, cumin, coriander, cinnamon and pepper; cover to keep warm.

For fresh chorizo, in a large skillet, brown and crumble, then drain. For Spanish chorizo, render and crisp the slices for a minute or two on each side and drain. Wipe out the skillet and return to the heat over medium-high flame.

Drizzle the pan with oil and spread around or spray with cooking spray. Char the tortilla on the first side and flip; cover half with some sweet potatoes and the chorizo, cheese, cilantro or parsley leaves and the scallions. Fold the tortilla over and turn a couple of times to melt the cheese.

Cut into wedges and serve. Pass the salsa and sour cream for topping.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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Rachael Ray