Ingredients:
6 ounces mexican chorizo sausages ( about 3)
1/2 lb potatoes, cooked and cut into small cubes
2 canned chipotle chiles in adobo, roughly chopped,to taste
salt
1 cup shredded monterey jack cheese or 1 cup cheddar cheese
12 flour tortillas or 12 corn tortillas
2 tablespoons melted butter
sour cream, to garnish
salsa, to garnish
Directions:
Remove skin from sausages and crumble into small skillet.
Cook over low heat until fat renders, taking care to avoid burning–about 5 minutes.
Drain off all but 3 tablespoons fat.
Add potatoes, chiles and salt.
Cook over medium heat, stirring from time to time,until potatoes begin to brown–about 8 minutes.
Brush one side of tortilla sparingly with butter.
Place on medium-hot flat griddle pan.
Spread with about 1/4 cup of filling and sprinkle with 2-3 tablespoons of cheese.
Top with second tortilla.
Brush top with butter.
When bottom begins to brown, flip over and cook the other side until cheese is melted.
Slip it onto a plate, slice and serve.
Servings: 12
Time preparation: 10 min.
Time total: 30 min.