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

1. 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.
2. 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.
3. 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.
4. 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.
5. Repeat with the remaining wraps.
6. 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.
7. Serve the quesadillas sliced in quarters with an extra sprinkle of sliced spring onions, and a little of the leftover tomato and garlic mix.