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.

Per serving: 23 Calories (kcal); 1g Total Fat; (44% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates