Quesadillas are fast becoming one of my favourite lazy "treat" teas. So quick and easy to throw together and incredibly tasty too. I normally stick to my tried and tested spicy cheese variety but this week I played around a bit and threw in a few different ingredients.
The combination worked really well and I think I prefer them to the original ones I made, they were really very tasty! The recipe is meant to serve four but in reality it serves two piggies!
Cheese, Chilli & Chorizo Quesadillas
pack of 8 tortillas
tub of salsa
200g grated mature cheddar
1 red chilli, finely chopped
1 pack of sliced chorizo
Take a tortilla and spread a good spoonful of salsa over it before covering with a handful of the grated cheddar. Sprinkle over some of the finely chopped red chilli and top with a couple of slices of sliced chorizo. Put another tortilla on the top and your quesadilla is ready to cook.
Pop your quesadilla into a dry non-stick frying pan over a medium heat for about a minute and a half before carefully turning over to cook for a further minute and a half. You want the outside to be slightly crispy and your cheese to be all melted and gooey so you may need to make a judgement call on this - but go easy as if the pan is very hot, the tortillas will brown very easily.
When cooked, cut the quesadillas into quarters and serve with guacamole and soured cream.
I've said to use sliced chorizo as it's nice and thin, the diced chunks you can get wouldn't really work so well in these quesadillas.
I've been asked before about how to keep quesadillas from falling apart in the pan, especially when turning them over. There isn't really any secret to it, but I just make sure I have oodles of cheese in them to help the two tortillas to stick together and press them down lightly when they are cooking to help them bind a bit better.