Chorizo and Cheddar Quesadillas
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (whole)
- 250 gChorizo (diced)
- 200 gCheddar cheese (shredded)
- 1 pcYellow onion (sliced)
- 1 tbspSunflower oil (for the pan)
- 0.5 pcFresh cilantro (chopped)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcJalapeño Pepper (seeded and finely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately for maximum crunch. Keeps for 48h in the fridge, but must be reheated in a dry pan to restore crispiness.
