Chorizo and bean quesadilla
A cheap and cheerful way to jazz up a wrap with cheese and chorizo, served with a tomato and cucumber salad.
By Paul Rankin
From Ready Steady Cook
Ingredients
- 85g/3oz cheddar, grated
- 55g/2oz chorizo, chopped
- 85g/2oz mixed beans, mashed slighly with a fork
- handful fresh coriander, chopped, plus extra to garnish
- salt and freshly ground black pepper
- 2 Mexican tortilla wraps
for the salad
Method
Mix the cheese, chorizo, beans, coriander and salt and freshly ground black pepper in a bowl.
Spread the mixture onto one of the tortillas and top with the other.
Heat a little oil in a frying pan and pan-fry the quesadilla for 2-3 minutes on each side.
Meanwhile, for the salad, mix all the ingredients together in a bowl and season with salt and pepper. Garnish with more fresh coriander.
To serve, transfer the quesadilla to a plate and serve the salad alongside.
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