2 plum tomatoes, diced
2 spring onions, chopped (including green bits)
½ small bunch coriander, chopped
4 slices jalapenos from a jar, finely chopped
1 lime, juiced
4 corn tortillas
100 g feta, crumbled
100 g chorizo, chopped into small pieces
- Mix the tomatoes, spring onions and coriander with some seasoning. Scoop out 3 tbsp and keep to one side, then mix the rest with the jalapeños and lime juice to make a salsa.
- To make the quesadillas, heat a large frying pan and put one tortilla in the bottom. Sprinkle over ½ the feta, ½ the chorizo and ½ the reserved tomato, spring onion and coriander mix, then top with another tortilla. Cook until the bottom is coloured and the cheese has started to melt (press down with a spatula to get the top tortilla to stick. Flip over and brown the other side. Repeat with the rest of the ingredients and tortillas. Cut into wedges and serve with the salsa.