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!
150g of chorizo, sliced in bite size chunky rounds
1 clove of garlic, finely minced
A small handful of cherry tomatoes, finely chopped
4 wholewheat tortilla wraps
A bunch of spring onions, sliced finely
A small handful of grated cheddar cheese
Sea salt and black pepper to season
Heat 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. Drain a little of the chorizo oil, leaving enough to fry the quesadillas.
While the chorizo is frying off, combine the minced garlic and chopped tomatoes in a bowl and season with a little salt and pepper.
Spread half the tomato and garlic mix on one of the tortilla wraps, top with a little cheese, a generous amount of spring onions, and some of the cooked chorizo.
Place another tortilla wrap on top and fry on both sides over a high heat, until the quesadilla is golden brown and the cheese inside has melted. Repeat with the second quesadilla.