Thursday, 30 January 2014


These quesadillas make for a quick and easy snack. I like this combo of flavours but you can use whatever you like really. It's a great way of using up left overs.

Billy's own fresh style, Spanish chorizo are made from pork, Spanish paprika (both sweet & hot) a little oregano and garlic. These are ideal for this recipe as they spread easily and are full of flavour!

Makes 6 quesadillas

* available at Meat at Billy's

*6 Billy’s fresh chorizo
*1 tin refried black beans
250g grated cheese
chopped green shallots
Pk 12 Corn Tortillas
*1 tin chipotle sauce
1 tub sour cream
chopped chives

Step 1
Take the casing off one chorizo and spread the sausage mixture evenly over one side of a tortilla. Sprinkle with cheese and shallots – however much you like.

Step 2
Take a second tortilla and spread the refried black beans over one side. Place the second tortilla, bean side down on the chorizo mixture to make a ‘sandwich’. Repeat until you have six quesadillas. Set aside & fire up BBQ.

Step 3
Mix as little or as much of the chipotle sauce through the sour cream as you like depending on how spicy you like it. Start with a little at first and add more, tasting as you go. Once you have it right, mix through some chopped chives reserving some for the quesadillas.

Step 4
Place on BBQ grill & toast each side of the quesadilla, flipping them over carefully, until the cheese has melted and the tortillas are crunchy.

Step 5
Cut into 4, place on a platter and sprinkle with chives. Serve with sour cream.

Keep any left over chipotle sauce for making a marinade for wings, ribs, pulled pork or a slow cooked brisket.

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