Cheesy Charred Chorizo and Corn Quesadillas
with Zesty Soured Cream and Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Charred Chorizo and Corn Quesadillas in just 20-25 minutes for a delicious and speedy meal.
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
160 grams
Sweetcorn
1 unit(s)
Onion
60 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Lime
1 sachet(s)
Central American Style Spice Mix
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 unit(s)
Medium Tomato
75 grams
Soured Cream
(Contains Milk)
50 grams
Baby Leaf Mix
90 grams
Diced Chorizo
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Drain the sweetcorn in a sieve. Halve, peel and chop the onion into small pieces.
c) Heat a drizzle of oil in a large frying pan on high heat.
d) Once hot, add the chorizo, onion and corn. Fry until softened and starting to char, 5-6 mins. Stir only twice during this time.
a) Meanwhile, grate the Cheddar cheese. Crumble the Greek style salad cheese. Zest and halve the lime.
b) Once the veg is cooked, remove from the heat and stir through the Central American style spice mix.
c) Add the spiced veg, both cheeses and half the lime zest to a medium bowl. Mix together well.
d) Taste and season with salt and pepper if needed.
a) Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the cheesy veg filling onto one half of each one.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 5-7 mins.
a) While the quesadillas bake, cut the tomato into 1cm chunks.
b) Wipe out the (now empty) filling bowl.
c) In the clean bowl, mix the sugar and olive oil for the dressing (see pantry for both amounts) with a squeeze of lime juice. Season with salt and pepper.
d) Add the tomato to the dressing and set aside until serving.
a) In a small bowl, mix together the soured cream and remaining lime zest.
b) Taste and season with salt and pepper if needed.
a) When the quesadillas are ready, add the baby leaves to the tomato bowl and toss to coat in the dressing.
b) Plate up your quesadillas with the salad alongside.
c) Dollop the zesty soured cream alongside to finish.
Enjoy!
