Prawn & chorizo quesadilla

Method 1

Ingredients

1 tbsp olive oil

½ small red onion

sliced

1 red pepper

sliced

70g chorizo

finely chopped

1 garlic clove

crushed

1 tbsp chipotle paste

½ tsp cumin

½ tsp ground coriander

100g raw king prawns

peeled and chopped

1 lime

juiced

2 large flour tortillas

guacamole

to serve (optional)

step 1

Heat the oil in a pan. Fry the onion and pepper for 10 mins. Add the chorizo and fry for 5 mins more. Stir in the garlic, chipotle paste, cumin, ground coriander and prawns, then fry for 2 mins more. Add the lime juice and season.

step 2

Spread the mixture over 1 tortilla and top with the second tortilla. Heat a frying pan over a high heat. When hot, add the quesadilla and cook on each side for 1-2 mins. Cut into four and serve with guacamole, if you like.

Method 2

🌮 Prawn & Chorizo Quesadillas

Ingredients (serves 2–3 – makes about 4 quesadillas)

For the filling:

1 tbsp olive oil (or avocado oil)

3 oz (85 g) chorizo, diced (use Spanish or Mexican style)

1 small red onion, finely chopped

1 red bell pepper, diced

1 garlic clove, minced

7 oz (200 g) raw prawns (shrimp), peeled and deveined

½ tsp smoked paprika

¼ tsp chili flakes (optional for spice)

Salt & black pepper, to taste

Juice of ½ lime

For assembling:

4 flour tortillas (medium, whole-wheat or white)

1 cup (100 g) grated cheese (cheddar, mozzarella, or a Mexican blend)

Small handful of fresh coriander (cilantro), chopped

To serve (optional):

Salsa or pico de gallo

Guacamole or sliced avocado

Greek yogurt or sour cream

Extra lime wedges

🔥 Instructions

Cook the chorizo:

Heat a non-stick pan over medium heat. Add the chorizo and cook for 3–4 minutes until it releases oil and becomes slightly crispy. Remove and set aside, leaving a little oil in the pan.

Cook the vegetables:

Add onion and bell pepper to the same pan. Sauté for 3–4 minutes until softened. Add garlic and cook another 30 seconds.

Add prawns:

Add the prawns, smoked paprika, chili flakes, salt, and pepper. Cook for 3–4 minutes until prawns are pink and cooked through.

Return the chorizo to the pan, squeeze in lime juice, and toss together. Remove from heat.

Assemble quesadillas:

Lay out tortillas. Sprinkle half with cheese, add some of the prawn–chorizo mixture, top with cilantro, then more cheese. Fold over.

Cook the quesadillas:

Wipe the pan clean, then cook each quesadilla for 1–2 minutes per side over medium heat until golden brown and the cheese has melted.

Serve:

Slice into wedges and serve with salsa, guacamole, and lime wedges.

💡 Tips & Variations

Use smoked paprika chorizo for a rich, smoky depth.

For a lighter option, use turkey chorizo and low-fat cheese.

Add a handful of spinach or sweetcorn for extra color and flavor.

Comments

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