What you'll need: 80g Cheddar cheese, grated 60g chorizo, chopped 85g mixed beans, slightly crushed with a fork A handful of fresh coriander, chopped 2 Mexican tortilla wraps For the salad 2 tbsp good quality extra virgin olive oil ½ clove of garlic, chopped 2 tomatoes, chopped ¼ cucumber, peeled and chopped
What you'll need:
- 80g Cheddar cheese, grated
- 60g chorizo, chopped
- 85g mixed beans, slightly crushed with a fork
- A handful of fresh coriander, chopped
- 2 Mexican tortilla wraps
For the salad
- 2 tbsp good quality extra virgin olive oil
- ½ clove of garlic, chopped
- 2 tomatoes, chopped
- ¼ cucumber, peeled and chopped
Get yourself a bowl, and mix together the cheese, chorizo, most of the coriander and some salt and black pepper. Spread the mixture all over one of the tortillas, and top it with the other (like a big flat sandwich).
Heat a little of your oil in a large frying pan, and fry the quesadilla for three minutes on each side.
Mix all of the salad ingredients in a bowl, and season well with salt and pepper. Chuck in whatever’s left of the coriander. Serve the hot quesadilla on a plate, garnished with lots of your salad, and enjoy!
This quesadilla is going to pair beautifully with the Cirillo 'The Vincent' Grenache 2016. You surely can’t go far wrong with this Aussie Grenache matched with this cheesy treat!
There you have it -- a quick recipe for lunchtime Quesadilla!
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