with tomato salsa
Mexican Style Spice Mix
Not included in your delivery
Halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the onion.
Place a large pan over medium-high heat (no oil).
Once the pan is hot, add the onion and chorizo and fry until it starts to brown, 3-4 mins. Add the pepper and Mexican-style spice with a drizzle of oil, if necessary. Fry for 2-3 mins until softened. Remove from the heat. Season lightly with salt and pepper.
Meanwhile, cut the tomato into 1cm chunks. Trim and thinly slice the scallions.
Zest and halve the lemon.
Mix together the creme fraiche and lemon zest. Season to taste with salt and pepper.
Toss the tomato, spring onion, 1/2 tbsp oil and 1 tsp lemon juice (double both for 4p) together. Season to taste with salt and pepper.
Lay tortillas out on a board.
Spread a little of the chorizo and veg mix over half of each, leaving a small border around the edge.
Top with the cheese.
Fold the tortillas in half to make half-moon shapes..
Wipe and return the pan to a medium-high heat with another drizzle of oil.
When hot, carefully lay the quesadillas in the pan. Fry until golden, 1-2 mins each side.
Turn carefully. Lightly press down on them 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.
Serve the quesadillas with the tomato salsa and zesty creme fraiche. Cut any remaining lemon wedges and serve alongside.