• 2 raw chorizo sausages, sliced or chopped
• 3 spring onions (scallions), thinly sliced
• 1½ tablespoons finely chopped pickled jalapeño
• 200 g (7 oz) red Leicester or sharp Cheddar cheese, grated
• small handful of coriander (cilantro) leaves, chopped
• 4 large flour tortillas
• 1½ tablespoons vegetable oil

• Guacamole, salsa, chipotle Tabasco sauce or other hot sauce, to serve

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.