Instructions: 1 Heat the oil in a pan and cook the onion, garlic and chillies for 2-3 minutes until softened.

2 Add the chorizo and cook for another couple of minutes until the sausage is dark and crispy.

3 Add the potato, stirring until heated through. Remove from the heat, stir in the cheese and coriander and season.

4 Heat two or three tortillas at a time on the barbecue or one at a time in a large, non-stick frying pan.

5 Spread some potato mixture on top and quickly fold into quarters. Cook for a minute or so on each side until crisp and golden brown, then wrap in a paper napkin.

6 Ripple together in a little soured cream and sweet chilli sauce and dollop a small spoonful on top of each quesadilla.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.