Monday, 14 September 2009

Chorizo and Cheese Quesadilla

This brings back holiday memories from a few years ago...we went to the States for 3 weeks and our first week was spent in San Diego. The first thing we ate after getting off the plane was Quesadillas at the Seaport Village. This is another take on a previous post. You can leave the Chorizo out if making this one for Veggies.

You need:

115g Mozzarella Cheese - grated
115g Mature Cheddar Cheese - grated
200g Chorizo - diced
4 Spring Onions - finely chopped
2 Fresh Green Chillies - deseeded and finely chopped
8 Flour Tortillas
Vegetable Oil - for brushing
Salt and Pepper

Place the Cheeses, Chorizo, Spring Onions, Chillies, Salt and Pepper to taste into a bowl and mix well to combine.

Divide the mixture between 4 Tortillas, then top with the remaining Tortillas

Brush a large non-stick frying pan with a little oil, and heat over a medium heat for 30 seconds. Add 1 Quesadilla and cook, pressing it down with a spatula for 3 or 4 minutes until the underside is crisp and lightly browned. Turn over and cook the other side, pressing down with the spatula for another 2 or 3 minutes - until the cheese is melting. Remove from the pan and keep warm

Cook the remaining Quesadillas and then cut into quarters. Serve with some home made Guacamole and Pico de Gallo Salsa

Feeds 4

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