Chorizo, spinach and Le Gruyère AOP quesadillas
- ⏱ 30 minutes
- Easy
- Serves 1
- 👥 2-cook recipe
Flour tortillas are filled with charred chorizo, wilted spinach, spring onions and melted Gruyère, then served with a spicy sauce.
Adapted from Great British Chefs.
This recipe, inside the app
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Chorizo, spinach an...
0/0
COOK 1COOK 2
1Mise en place
2Chop spring onions
Roughly chop the spring onions
3Plate and serve
+ 11 more steps in the app
Chorizo, spinach an...
0/0
COOK 2COOK 1
1Mise en place
Prep 180 g Classic Gruyère: grate
2Chop spring onions
3Plate and serve
+ 11 more steps in the app
Ingredients
- 2 plain flour tortillas
- 275 g chorizo
- 180 g Classic Gruyère (grated)
- 5 spring onions (roughly chopped)
- 250 g spinach (washed and drained)
- 1/2 tsp chilli flakes
- salt, to taste
- 1 tbsp pepper
- 1 tbsp hot pepper sauce
- 1 tbsp mayonnaise
- 1 tsp yoghurt
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 180 g Classic Gruyère: grate
2. Chop spring onions COOK 2
- Roughly chop the spring onions
3. Prepare spinach COOK 1
- Wash and drain the spinach
4. Make spicy sauce COOK 2
- In a bowl, whisk together the hot pepper sauce, mayonnaise and yoghurt until smooth and combined
- Set aside while you make the quesadillas
5. Cook the chorizo COOK 1
- In a frying pan, slice the chorizo into long strips and cook until charred and cooked through, Do not add any oil while cooking the chorizo as it will release plenty of fat
- Drain the chorizo on kitchen paper and set aside
6. Wilt the spinach COOK 1
- 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
- Add the spinach and 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
🤝 Cook 2 hands over spring onions.
7. Cook the quesadilla COOK 2
- In a pan, heat a tortilla, Smear the spicy sauce onto it, top with the spinach mix and arrange the chorizo over the top
- Sprinkle generously with the grated Gruyère, drizzle over some more hot sauce if required and top with the second tortilla
- On a medium heat, cook the quesadilla until the cheese has melted and the mixture has warmed through, around 3–4 minutes
🤝 Cook 1 hands over the Classic Gruyère.
8. Plate and serve BOTH
- Slice into wedges, grate more cheese on top while still warm or drizzle over some more hot sauce
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