Prawn & chorizo quesadilla

Nutrition and extra info

Nutrition: Per serving

  • kcal384
  • fat20g
  • saturates6g
  • carbs27g
  • sugars6g
  • fibre4g
  • protein22g
  • salt2.3g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • ½ small red onion, sliced
  • 1 red pepper, sliced
  • 70g chorizo, finely chopped



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 garlic clove, crushed
  • 1 tbsp chipotle paste
  • ½ tsp cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp ground coriander
  • 100g raw king prawns, peeled and chopped



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 lime, juiced



    The same shape, but smaller than…

  • 2 large flour tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked…

  • guacamole, to serve (optional)
  • Method

    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. 

    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.

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