Mexican Style Chorizo and Caramelised Onion Quesadillas

Halve the baby plum tomatoes.

In a large bowl, add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes and half the sweetcorn, toss to coat in the dressing, then set aside.

Heat a large frying pan on medium heat with the butter (see pantry for amount) and a drizzle of oil.

Once the butter has melted, add the chorizo and onions. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Once the onions have softened, add the Mexican style spice mix and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.

Transfer the caramelised onion to the cheese bowl with the remaining sweetcorn and toss everything to combine.

Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the cheesy filling onto one half of each one.

Fold the other side over to make a semi-circle. Press down to keep together. 

Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.