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 10 quesadillas
*available at Meat at Billy’s
*5 Billy’s fresh chorizo, casings removed BUY NOW
*1 tin La Costena black beans BUY NOW
400g grated cheese
chopped green shallots
*La Tortilleria Corn Tortillas (pk 22) BUY NOW
*1 tin La Morena chipotle sauce BUY NOW
1 tub sour cream
Using a butter knife, spread half of one sausage evenly over one side of a tortilla. Sprinkle with cheese, beans & shallots.
Place a second tortilla down on the chorizo mixture to make a ‘sandwich’. Repeat until you have 10 quesadillas. Set aside & fire up BBQ.
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.
Place quesadillas on BBQ grill & toast each side of the quesadilla. Wait until cheese begins to melt and then flip them over carefully.
Remove from BBQ and cut into 4 pieces (for easy eating). Place on a platter and sprinkle with chives. Serve with chipotle sour cream.
Keep any left over chipotle sauce for making a marinade for wings, ribs, pulled pork or a slow cooked brisket.