Quickdraw Chorizo Quesadillas
with Tomato and Corn Salsa
Rachel, AKA sous chef extraordinaire, AKA the fastest pot-slinger in the west has been on a bit of a jaunt over to the US of A. Craftily disguised as a recipe research trip, she spent 3 weeks munching her way through California and has come back with all sorts of inspiration. California’s proximity to Mexico means there is a fantastic Latin influence on the cuisine and this cheeky little recipe proved to be a favourite. We’ll be delving into the extent of her research over the coming weeks, so watch this space!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Maris Piper Potatoes
½
Onion
1
Red Chilli
3
Coriander
1
Vine Tomatoes
⅓
Diced Chorizo
1
Smoked Paprika
1
Organic Black Beans
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
½
Mature Cheddar Cheese
(Contains Milk)
1
Organic Sweetcorn
½
Lime
Nutritional information
Utensils
Instructions
Boil a medium sized pot of water for your potato. Peel the potato and cut into 1cm cubes. Cook in the boiling water with ¼ tsp of salt for 10 mins until soft. Drain but reserve 1 tbsp of the cooking water.
Peel the onion and cut in half through the root. Finely dice the onion and the chilli. Roughly chop the coriander. Cut the tomato in half and scoop out the seeds, finely dice the tomato.
Heat 1 tbsp of olive oil in a large frying pan on medium heat. Add all but 1 tbsp of the onion, ¾ of the chilli (less if that’s too hot) and all the chorizo. Cook over a medium heat for 5 mins to soften the onion and cook the chorizo through. Add the smoked paprika and cook for a further 1 min.
Drain and rinse the black beans and then add to the pan along with the potatoes and 1 tbsp of the water from cooking the potatoes. Season with ¼ tsp of salt and a good few grinds of black pepper, ½ of the chopped coriander and mix thoroughly.
Lay out the tortillas and split the mixture between them, spreading it on half of the tortilla only. Grate over the cheese and fold the tortillas over to make half moons.
Heat a large frying pan with 1 tbsp of olive oil and fry each tortilla until golden brown on each side.
For the corn salsa, drain the sweetcorn and mix with the remaining onion, chilli, coriander and the diced tomato. Add the juice from ½ the lime and 1 tbsp of olive oil, ¼ tsp of salt and a few grinds of pepper and mix thoroughly.
Cut the quesadillas into wedges and serve with the corn salsa and the remaining half of lime cut into wedges and enjoy.
