Chorizo and Spinach Quesadillas

Quesadillas are a way of using up the bits and bobs in your fridge, in fact a bit of left over chilli would be lovely here.   Think of it as the toasted sandwich goes Mexican and you get the idea.

The temptation I always have is to over stuff my quesadillas which make them more prone to falling apart when you eat, but they do taste lovely.  If you want to have ones which hold together really well, mash the filling more and chop up the chorizo more finely and then use less filling per tortilla.

Chorizo and Spinach Quesadillas - Serves 1

Ingredients

2 tbsp Borlotti or Pinto beans from a can (see below)
A small handful fresh Spinach
20g, 2/3oz Chorizo
5 slices Pickled jalapeno chilli peppers
30g, 1oz Vintage (extra sharp) cheddar
A couple of sprigs Coriander (cilantro)
2 soft tortillas (gluten free wraps and tortillas would also work well)

Method

Heat a non stick frying pan on a hob.

Mash the beans, then mix in the chopped spinach, finely chopped chorizo and chopped coriander.  Spread onto one of the tortillas then top with the grated cheese.

Put the other tortilla on top then slide into the dry frying pan.  Fry on one side for a couple of minutes then slide out onto a plate then invert the frying pan on the plate and flip to turn over.

Cook for another couple of minutes on the other side, then slide out onto a plate, cut into wedges and serve.

With the remaining beans, put into a freezer bag, label and freeze.  Use later in chillis or stews.  Tortillas also freeze really well so put the rest of the bag into the freezer and use later on.

Linked to recipe of the week.