Chorizo and Spring Onion Quesadillas
You can get chorizo in fine soft slices or in thick sausage form which I use in this recipe. If you are really stuck and can’t get your hands on some chorizo for this recipe, don’t panic, you can use a little leftover cooked chicken or some sliced cooked ham as a substitute. The great thing about quesadillas is that you can really adapt them to what you have, the classic ones I normally make are with some salsa, cheese and thinly sliced red onion - simple and delicious.
EQUIPMENT
- Non-stick frying pan
- Plate lined with kitchen paper
- Chopping board
- Chopping knife
- Slotted spoon
- Fish slice
- Grater
INGREDIENTS
- 300g chorizo
- 2 cloves garlic
- 200g cherry tomatoes
- 2 tbsp olive oil
- 8 spring onion
- 8 wholewheat tortilla wraps
- 250g cheddar cheese
- sea salt
- ground black pepper
METHOD
- First, do the prep. Slice the chorizo and set aside. Finely chop the garlic, dice the cherry tomatoes, finely slice the spring onions and grate the cheddar cheese.
- Combine the chopped garlic and chopped tomatoes in a bowl with a tablespoon of olive oil and season with a little salt and pepper and set aside.
- Heat another tablespoon of oil in a large frying pan over a high heat and cook the chorizo on both sides until sizzling and roaring red. When it's cooked, remove from the pan and place on a plate lined with some kitchen paper.
- Place one of the tortilla wraps on a chopping board and spread half the tomato and garlic mix over the wrap, top with a little cheese, a generous amount of spring onions, and some of the cooked chorizo. Place another tortilla wrap on top and press down.
- Repeat with the remaining wraps.
- Transfer the quesadillas, one at a time, to the pan over a medium heat and cook until the bottom is golden brown and the cheese inside has melted, pressing down with a fish slice. Flip and cook on the other side.
- Serve the quesadillas sliced in quarters with an extra sprinkle of sliced spring onions, and a little of the leftover tomato and garlic mix.
Recipe
You can get chorizo in fine soft slices or in thick sausage form which I use in this recipe. If you are really stuck and can’t get your hands on some chorizo for this recipe, don’t panic, you can use a little leftover cooked chicken or some sliced cooked ham as a substitute. The great thing about quesadillas is that you can really adapt them to what you have, the classic ones I normally make are with some salsa, cheese and thinly sliced red onion - simple and delicious.
EQUIPMENT
- Non-stick frying pan
- Plate lined with kitchen paper
- Chopping board
- Chopping knife
- Slotted spoon
- Fish slice
- Grater
INGREDIENTS
- 300g chorizo
- 2 cloves garlic
- 200g cherry tomatoes
- 2 tbsp olive oil
- 8 spring onion
- 8 wholewheat tortilla wraps
- 250g cheddar cheese
- sea salt
- ground black pepper
METHOD
- First, do the prep. Slice the chorizo and set aside. Finely chop the garlic, dice the cherry tomatoes, finely slice the spring onions and grate the cheddar cheese.
- Combine the chopped garlic and chopped tomatoes in a bowl with a tablespoon of olive oil and season with a little salt and pepper and set aside.
- Heat another tablespoon of oil in a large frying pan over a high heat and cook the chorizo on both sides until sizzling and roaring red. When it's cooked, remove from the pan and place on a plate lined with some kitchen paper.
- Place one of the tortilla wraps on a chopping board and spread half the tomato and garlic mix over the wrap, top with a little cheese, a generous amount of spring onions, and some of the cooked chorizo. Place another tortilla wrap on top and press down.
- Repeat with the remaining wraps.
- Transfer the quesadillas, one at a time, to the pan over a medium heat and cook until the bottom is golden brown and the cheese inside has melted, pressing down with a fish slice. Flip and cook on the other side.
- Serve the quesadillas sliced in quarters with an extra sprinkle of sliced spring onions, and a little of the leftover tomato and garlic mix.