Chorizo and Cheddar Quesadillas

A crispy tortilla that cracks under the knife, releasing melted, gooey cheese that coats the spicy chorizo. The red paprika oil coats the softened onions for an intense filling.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 841
• Protein: 34 g
• Carbs: 65 g
• Fat: 48 g

Ingredients

• 8 piece Soft tortilla (for filling), made from corn ( whole )
• 250 g Chorizo ( diced )
• 200 g Cheddar cheese ( shredded )
• 1 piece Yellow onion ( sliced )
• 1 tbsp Sunflower oil ( for the pan )
• 0.5 piece Fresh cilantro ( chopped )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Jalapeño Pepper ( seeded and finely chopped )

Instructions

1. Filling preparation

   Remove the skin from the chorizo and cut it into small regular cubes. Finely slice the yellow onion. Seed and chop the jalapeño pepper. Chop the coriander.

2. Sauté the filling

   In a hot pan with a drizzle of oil, sauté the onions and jalapeño pepper. Add the chorizo. Let the chorizo fat melt and color the onions until they are tender.

3. Assembling the quesadillas

   Lay a tortilla flat. Spread a layer of shredded cheddar, add the chorizo-onion mixture, then a second layer of cheese. Close with another tortilla or fold in half.

4. Browning and melting

   Heat a clean pan over medium heat. Toast the quesadilla for 2 minutes per side. The tortilla should be golden and stiff, the cheese should escape and sizzle on the edges.

Chef's tips

• Don't wash the pan after cooking the chorizo; use the remaining fat to toast the tortillas.
• Press down with a spatula during cooking to seal the sides with the melted cheese.

Storage

Eat immediately for maximum crunch. Keeps for 48h in the fridge, but must be reheated in a dry pan to restore crispiness.