# Frijoles de Papa con Chorizo Quesadillas

These quesadillas are a classic Mexican street food filled with a delicious potato and chorizo mixture, and they are quick and easy to make.

- Servings: 12 servings
- Cuisine: Spanish
- Category: Lunch
- Language: en

## Ingredients

- 12 oz queso Oaxaca or monetary jack
- 5 small potatoes
- 3 large potatoes
- 8 oz chorizo
- 0.25 onion, finely chopped
- 1 Roma tomatoes, small diced
- 3 chile chipotle in adobo sauce, finely chopped
- 1 tbsp coarse salt
- to taste Black Pepper
- 4 cups instant corn masa (MASECA)
- 0.5 cup all-purpose flour
- 1.5 tsp baking powder
- 1.5 tsp salt

## Instructions

1. Set a saucepan over medium-high heat and add the potatoes and a good amount of salt.
2. Allow the potatoes to come to a full boil.
3. Once boiling, reduce the heat to medium and allow the potatoes to continue cooking for 15 minutes until soft.
4. Drain the cooked potatoes from the water and set them aside.
5. Heat a pan over medium-high heat.
6. Once the pan is hot, add the chorizo and break it down.
7. Cook the chorizo for 4 minutes.
8. After 4 minutes, add the onion and tomato, and allow the chorizo to finish cooking for another 4 minutes until fully cooked.
9. Add the chile chipotle and the cooked potatoes to the chorizo mixture.
10. Season with a little black pepper and smash the potatoes down with the chorizo.
11. Set the potato and chorizo mixture aside.
12. To make the masa, add 4 cups of instant corn masa, half a cup of all-purpose flour, 1 1/2 teaspoons of salt, and baking powder to a bowl.
13. Mix the dry ingredients with a clean hand and slowly begin to add hot water, about 4 cups, until the masa is hydrated and smooth.
14. Knead the masa for about 3 to 5 minutes or until it comes together.
15. Cover the smooth dough with a damp kitchen towel and allow it to rest for a few minutes.
16. To make a quesadilla, grab a small ball of dough, wetting your hands if the dough feels dry, and roll it into a small ball.
17. Place the dough ball on parchment paper, cover it with another piece of parchment paper or a Ziploc bag, and press it down with something flat and heavy.
18. Shape the pressed dough into a nice, flat, and even tortilla.
19. Add the queso Oaxaca filling to one half of the tortilla.
20. Fold the tortilla over the cheese to close it and seal the edges.
21. Carefully place the filled quesadillas in hot oil and fry them until they are nice and golden on both sides.
22. Once golden, remove the quesadillas from the oil.
23. Enjoy the potato and chorizo quesadillas.

## Equipment

- saucepan
- pan
- bowl
- damp kitchen towel
- parchment paper
- Ziploc bag
- something flat and heavy

## Source

- Original video: https://www.facebook.com/share/r/1CsAMeAzRQ/
- Recipe page: https://www.cliprecipe.com/recipe/7a647bd5-8a0d-4682-a984-61c8f8770949
- Extracted: 2026-05-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt