Mexican quesadilla


  • 250g Macphie Nacho Cheese Sauce
  • 4 large corn tortillas
  • 100g ground chorizo
  • 100g drained red kidney beans
  • 50g diced red onion
  • 75g diced red pepper
  • Lime wedges to serve
Nacho Cheese Sauce

Method Makes 2 quesadillas

  1. Lay out your corn tortillas on a clean flat surface and spread Macphie Nacho Cheese Sauce evenly across all four, leaving a 2cm gap on the edges.

  2. Sprinkle the chorizo, beans, onions and peppers on two of the tortillas before sandwiching them together with the two remaining coated tortillas.

  3. Put a large non-stick frying pan on a medium heat. When hot, fry each of your Quesadillas on both sides until golden brown.

  4. Leave to cool slightly then cut each quesadilla into four, serve with lime wedges and ice cold Mexican beer!

Products used