Jersey Royal Potato & Chorizo Quesadillas with Smoked Paprika Crema

Heat olive oil in a large skillet over medium heat. Add the sliced Jersey Royal potatoes and cook until tender and lightly browned, about 15-20 minutes, stirring occasionally. Season with salt and pepper.

Add the chorizo to the skillet with the potatoes and cook until heated through and slightly crispy, about 5 minutes.

In a small bowl, combine the Crema Mexicana (or sour cream) with the smoked paprika. Mix well and set aside.

To assemble the quesadillas, sprinkle a layer of cheddar and Monterey Jack cheese over half of each tortilla. Top with a portion of the potato and chorizo mixture. Sprinkle with more cheese.

Fold the tortillas in half to form quesadillas.

Heat a large skillet or griddle over medium heat. Place the quesadillas in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. You may need to cook them in batches.

Remove the quesadillas from the skillet and let them cool slightly. Cut each quesadilla into wedges and serve immediately with a dollop of the smoked paprika crema.