Mexican Style Caramelised Chorizo and Onion Quesadillas
with Charred Sweetcorn and Baby Plum Tomato Salad
Sandwiched together with a charred corn and caramelised onion filling as well as plenty of cheese, these Mexican Style Caramelised Chorizo and Onion Quesadillas are a Mexican inspired favourite.
The quantities provided above are averages only.
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 unit(s)
Onion
160 grams
Sweetcorn
90 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Spring Onion
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Mexican Style Spice Mix
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
15 grams
Pumpkin Seeds
90 grams
Diced Chorizo
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
10 grams
Butter
1 tsp
Sugar for the Onions
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Drain the sweetcorn in a sieve.
Grate the cheese. Trim and thinly slice the spring onions.
In a medium bowl, add the cheese and spring onions. Mix and set aside for now.
Halve the baby plum tomatoes.
In a large bowl, add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the tomatoes, toss to coat in the dressing, then set aside.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sweetcorn and chorizo and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Once charred, add half the sweetcorn to the cheese bowl. Add the remaining sweetcorn to the tomato bowl.
Return the (now empty) frying pan to medium heat with the butter (see pantry for amount) and a drizzle of oil.
Once the butter has melted, add the onion. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Add the Mexican style spice mix and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.
Transfer the caramelised onion to the cheese bowl and toss everything to combine.
Lay the tortillas (2 per person) onto a lightly oiled baking tray and spoon the cheesy filling onto one half of each one.
Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
When everything's ready, add the baby leaves to the tomato bowl. Toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.
Share the quesadillas between your plates. Add a dollop of mayo (see pantry for amount).
Serve the salad alongside. Scatter over the pumpkin seeds.
Enjoy!
