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the Ingredients
Instructions
This traditional Mexican dish is perfect for your barbecue appetiser!
- Prepare the grill for direct and in-direct cooking over low heat (120° to 180°C).
- In a small frying pan over medium heat, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.
- Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tbsps of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, spring onion, and another 3 tbsps of jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.
- Barbecue the quesadillas over direct, low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once. Remove from the barbecue and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, Monterey Jack cheese and coriander.
Recipe by Jamie Purviance
- In a small frying pan over medium heat, crumble the chorizo and sauté until it is cooked through, 4 to 6 minutes, breaking it apart with a wooden spoon as much as possible. Transfer the chorizo to a paper towel to drain and cool for 5 minutes. Crumble it into small bits if necessary.
- Lightly brush one side of each tortilla with oil. Place the tortillas, oiled side down, on a work surface. Assemble the quesadillas by spreading 3 tbsps of the jalapeño cheese on one half of each tortilla. Top the cheese with equal amounts of chorizo, spring onion, and another 3 tbsps of jalapeño cheese. Season evenly with the pepper. Fold the empty side of the tortillas over the filling.
- Prepare the grill for direct and in-direct cooking over low heat (120° to 180°C).
- Barbecue the quesadillas over direct, low heat, with the lid closed as much as possible, until golden on both sides, 4 to 6 minutes, turning once. Remove from the barbecue and let rest for about 1 minute. Cut the quesadillas into wedges and serve warm with guacamole, salsa, Monterey Jack cheese and coriander.
In the kitchen:
At the barbecue:
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