Chorizo quesadilla

Name: Chorizo quesadilla
Cook time: 25 min
Yield: 2
Cuisine: Hermosillo, Mexico

with tomatillo salsa and mesclun salad

Ready in around 25 mins

RECIPE FACT:

Did you know…Quesadilla literally means little cheesy thing?

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE QUESADILLA FILLING:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chorizo grind and cook for 3-4 mins breaking any large clumps with a wooden spoon. Add the black beans and corn and cook for a further 1-2 mins. Pour in the quesadilla sauce and cook for 30-60 secs.
2. TO MAKE THE QUESADILLAS:

Line an oven tray with baking paper. Lay the GF tortillas in a single layer on a chopping board and divide the quesadilla filling between the tortillas. Fold in half then place onto the oven tray. Brush each quesadilla lightly with oil and sprinkle over the cumin cheese blend. Place in the oven and bake for 10-12 mins until golden.
3. TO PREPARE THE VEGETABLES:

Finely chop the coriander including the stalks and set aside. Place the mesclun into a salad bowl, drizzle with oil, season with salt and pepper and toss to combine.
TO SERVE:

Place quesadillas onto plates. Dollop with tomatillo salsa, sprinkle with coriander and serve with mesclun salad on the side.