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Chorizo, spinach and Le Gruyère AOP quesadillas

by Nisha Thomas
Chorizo, spinach and Le Gruyère AOP quesadillas

Chorizo, spinach and Le Gruyère AOP quesadillas

PT35M

Why not try?

I have this habit of snacking in between meals, and am always on the lookout for something easy to whip up. Most of the time laziness gets the better of me and I end up chewing on leftovers from the previous night or opening a bag of crisps. Needless to say, this snacking has not been too kind on my hips.

On days when I'm enthusiastic – mostly when the husband works from home so I have an extra mouth to feed – I almost always make something from scratch, but nothing that would take a lot of time. Quesadillas are my favourite for this kind of indulgence and I have quite a collection of mix and match fillings for them.

Chorizo and spinach, I feel, is a brilliant match. They work perfectly well in pastas, soups, tarts and as fillings for sandwiches and wraps. Pair it with a unique and flavourful cheese like the classic Le Gruyère AOP, and it’s even better. Instead of grating, slice the cheese into small cubes if you want a more prominent flavour and an obvious bite in every mouthful.

For even more cheesy indulgence, add a generous amount of grated Gruyère on top of the quesadilla and place under a preheated grill for a cheesy, melty, delicious finish. You won't regret it.

Ingredients

Metric

Imperial

1
Whisk together all of the ingredients for the sauce in a bowl until smooth and combined. Set aside while you make the quesadillas
Gruyere
2
Slice the chorizo into long strips and cook in a frying pan until charred and cooked through – don't add any oil while cooking the chorizo as they will release plenty of fat. Cook in batches if you can't fit them all at once. Drain the chorizo on kitchen paper and set aside
3
Drain off some of the oil from the pan, return it to the hob and add the spring onions. Sauté for a couple of minutes until just soft and add the spinach
4
Cook, stirring continuously, until all of the spinach has wilted and the water has evaporated. Season with salt, pepper and chilli flakes and give it one final mix. You can make this a day or two ahead and refrigerate until ready to use
5
To assemble, heat a tortilla in a pan. Smear the spicy sauce onto it, top with the spinach mix and arrange the grilled chorizo over the top. Sprinkle generously with the grated Gruyère cheese, drizzle over some more hot sauce if required and top with a second tortilla
Quesadillas being made
6
On a medium heat, cook the quesadilla until the cheese has melted and the mixture has warmed through, around 3–4 minutes. Slice into wedges, grate more cheese on top while still warm or drizzle over some more hot sauce
Quesadillas
 

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