Cheese and Chorizo Quesadillas
with tomato salsa and cooling creme fraiche
These pan-fried quesadillas are a family favourite recipe that features lashings of melted cheese, slightly spiced chorizo and softened veg for a filling that's too good to pass up. Refreshment comes in the form of tomato salsa and zesty creme fraiche.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
100 grams
Grated Cheese
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
2 unit(s)
Tomato
1 unit(s)
Bell Pepper
1 sachet(s)
Mexican Style Spice Mix
1 unit(s)
Lemon
65 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)864 kcal
Energy (kJ)3615 kJ
Fat48.9 g
of which saturates26.8 g
Carbohydrate71.6 g
of which sugars14.8 g
Dietary Fiber0 g
Protein38.5 g
Cholesterol0 mg
Salt5.36 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
Instructions
1
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Halve, peel and thinly slice the onion.
2
- Place a large pan over medium-high heat (without oil).
- Once hot, fry the half the onion and chorizo until starting to brown, 3-4 mins.
- Add the pepper and Mexican style spice mix with a drizzle of oil, if necessary.
- Fry until softened, 2-3 mins.
- Remove from the heat. Lightly season with salt and pepper.
3
- Meanwhile, cut the tomato into 1cm cubes.
- Zest and halve the lemon.
- Mix together the creme fraiche and lemon zest. Season to taste with salt and pepper.
- Toss the tomato, remaining onion, ½ tbsp oil and 1 tsp lemon juice (double both for 4p) together in a bowl. Season to taste with salt and pepper.
4
- Lay tortillas out on a board.
- Spread a little of the chorizo, pepper and onion mix over one-half of each, leaving a small border around the edge.
- Top with the cheese.
- Fold the tortillas in half to make semicircles.
5
- Wipe and return the pan to medium-high heat with another drizzle of oil.
- When hot, carefully lay the quesadillas into the pan. Fry until golden, 1-2 mins each side. Turn carefully.
- As they cook, lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely.
TIP: You might have to do this in batches. Add more oil to the pan as needed and cover cooked quesadillas with foil to keep warm.
6
- Serve the chorizo quesadillas with the tomato salsa and zesty creme fraiche.
- Cut any remaining lemon into wedges and serve alongside.
