Chorizo quesadillas

Name: Chorizo quesadillas
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:

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 up any large clumps. 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:
Lay the corn tortillas in a single layer on a chopping board and divide the quesadilla filling between the tortillas. Fold in half then place onto an oven tray lined with baking paper. 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 the quesadillas onto plates. Dollop with tomatillo salsa and sprinkle with coriander. Serve the mesclun salad on the side.