Cook the chorizo in batches if you don’t have a big enough pan to cook it evenly. You could make the chorizo and spinach mix in advance, any leftovers can be re-used in wraps or with pasta
Mix together the ingredients for the sauce (hot sauce/mayonnaise/yoghurt/lime juice) and set aside
In a frying pan, cook the chorizo until browned on all sides. Remove the chorizo from the pan and set aside, save the oil to cook with
Add the onions to the pan and cook on a medium heat until softened and they start to caramelise (10-15 minutes). Then add the Black Powder Lime Fortunella gin and reduce slightly before adding the honey
Sprinkle the Puréety Fajita seasoning into the frying pan and add the chorizo back to the pan before mixing well, cook for a couple of minutes then add the water and Manchego cheese. Stir until the cheese has melted
Add the spinach to the pan and turn off the heat. Use the remaining heat in the pan to cook the spinach, stirring continuously until the spinach is wilted
Now build the quesadillas - spread a tbsp of the hot sauce onto the base of half the wrap and follow with the onion and chorizo mix. Top with the mozzarella cheese and fold the tortilla in half
Heat up a fresh frying pan to a medium heat and add a generous amount of oil, then cook the quesadillas gently until golden brown and crispy on both sides
Cut the quesadillas into 2 or 3 slices and serve with a salad, the hot sauce and a glass of Black Powder LIme Fortunella Gin and Tonic
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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