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Chorizo & Jalapeno Quesadillas

Super cheesy & spicy.....what more can you ask for?


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


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.

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