Admittedly, it was somewhat of an amateur move when I mistakenly purchased this terracotta beauty, similar in size to a saveloy. “Oh!” I thought. “All that extra time I would have to spend cooking it.” My first world problems soon dissolved when I reminded myself of the ease of preparing quesadillas. They are quick enough to whip up for lunch, but make an equally tasty dinner. For extra nourishment, warm through a can of drained black beans with some chilli sauce and chopped coriander, then roughly mash. Serve your quesadillas with the black bean mash and a generous blob of homemade guacamole.
Ingredients
1 soft chorizo sausage4 tortillas
2 spring onions, roughly sliced diagonally
1 cup grated cheese (edam, cheddar or mozzarella)
Method
1. Place the chorizo under the grill (or in a hot frying pan with a little high-smoking point oil) until cooked through and the skin is blistering and golden. You may like to turn the heat up in the final stages of cooking to get the skin extra crispy. Slice into 1cm thick rounds on an angle.2. Place a tortilla on a plate. Top half with some grated cheese and chorizo. Microwave for around 30 seconds until the cheese is mostly melted. Sprinkle with some spring onions.
3. Fold the other side of the tortilla over so you have a half-circle. Place in a preheated, very hot frying pan with no oil. Cook for 1 minute, flip over, and cook for a further minute. Slice in half.
4. Repeat for the remaining tortillas. Serve with a squeeze of lime and some roughly torn fresh mint. An ice-cold beer on the side wouldn’t go amiss, either.
Makes 16 quesadilla wedges.
Photo courtesy James Stringer
