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!

Serves 2
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.

Serve the quessdillas sliced in quarters with an extra sprinkle of sliced spring onions, and a little of the leftover tomato and garlic mix.