Chorizo, red onion, and cheese quesadilla

Just something we threw together for a quick lunch based on the contents of the fridge.

Thinly slice about 60 g / 2 oz of cooking (raw) chorizo. Fry for a few minutes until it’s given up its fat, then add half a red onion cut into thin slices. Fry for a few minutes more to soften the onion.

Thinly slice about 60 g / 2 oz of cheese. We used some Mexicana brand spicy cheese, but almost anything will do.

Get a tortilla and wipe both sides of it with a piece of kitchen towel dipped in oil or melted butter. Put it in a hot, clean pan and cook for 30 seconds. Flip it over and quickly scatter the chorizo mix and the cheese over one half of the tortilla. Fold the other half on top. Keep on the heat for a minute or so to crisp up the outside and melt the cheese. Repeat with a second tortilla and the remaining chorizo, onion, and cheese.

Delicious served with sour cream. —Rich

Dinner tonight: leftover jambalya enchilada

Last night, we had blackened tuna with a “chorizo rice” recipe from the BBC. The rice dish ended up basically being jambalaya, particularly once I’d finished throwing celery, mushrooms, and some extra spices and herbs into it.

We had a lot left over though. Lacking inspiration, I idly asked my friend Scott how he thought I should use it up and he suggested a burrito. Of course, a burrito is good, but it’s sadly deficient in melted cheese; and hence we arrived at enchilada town. I bulked the rice out with some chunks of chicken seasoned with fajita seasoning and my wife Danielle made fresh guacamole and assembled the burritos for me.

It was delicious. It wasn’t as greasy as that photo makes it look either. The halogens in my kitchen are quite harsh, you see, and —- oh, who am I kidding. It was exactly that greasy. And definitely delicious. —Rich