Chorizo and jalapeno quesadillas
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Chorizo and jalapeno quesadillas
These quesadillas are stuffed full of flavour and are super cheesy! Serve them for brunch at the weekend with extra guacamole
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
480Kcal
Fat
32gr
Saturates
14gr
Carbs
26gr
Sugars
2gr
Fibre
2gr
Protein
22gr
Salt
2.9gr
Ingredients
- 1 x 250g pack mini chorizo cooking sausages, sliced or chopped
- 4 spring onions, finely sliced
- 2 tbsp finely chopped pickled jalapenos
- 200g grated mature cheddar
- a small handful of coriander leaves, chopped, plus extra to serve
- 4 large flour tortillas
- 2 tbsp vegetable oil
- guacamole and chipotle Tabasco or spicy salsa, to serve
Step by step
Get ahead
Assemble to the end of step 2, up to 5 hours ahead, cover and chill. You can pan-fry these 10 minutes before serving and keep warm in a 170°C, fan 150°C, gas 3 oven.
- Heat a large frying pan over a low heat. Add the chorizo and cook until crisp and most of the fat has rendered out. Remove and drain on paper towel, and discard the oil from the pan.
- Put the chorizo, spring onions, pickled jalapenos, cheese and coriander in a bowl and combine well. Divide the mixture between the 4 tortillas. Fold each one over so that it’s a half circle and press the mixture down.
- Heat 1 tablespoon of oil in each of 2 frying pans large enough to fit the tortillas, over a low-medium heat (or cook one after the other). Add the folded tortillas to each pan and cook for 3-4 minutes on a low heat or until the underside is golden and the cheese is melting. Turn and cook the other side until golden, then remove from the pan. Cut into wedges, scatter with the extra coriander and serve with guacamole and chipotle Tabasco or salsa.
