Quesadillas are a no-brainer when you need to whip up a snack from your fridge: if you have good cheese, a jar of salsa and tortillas you’re in business. Anything you add from there is upside: sautéed mushrooms, leftover chicken, roasted poblano chillies or steamed potato. Pickled jalapeños are a powerful ingredient. They instantly perk up a salsa or counter rich ingredients such as crispy chorizo and red Leicester cheese.
Heat a large frying pan over low heat. Add the chorizo and cook until crisp and most of the fat has been rendered. Remove with a slotted spoon and drain on paper towel.
Put the chorizo, spring onion, pickled jalapeño, cheese and coriander in a bowl and combine well. Divide the mixture between half the tortillas, then top with the remaining tortillas.
Divide the vegetable oil between two frying pans large enough to fit the tortillas and put them over low heat. Alternatively you can cook one at a time. Cook the quesadillas, pressing them flat with a spatula for 5 minutes on one side or until golden and the cheese is melting. Turn and cook the other side until golden, then remove from the pan. Cut each quesadilla into wedges and serve with guacamole, salsa, chipotle Tabasco sauce or other hot sauce.
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