Chorizo, spinach and Le Gruyère AOP quesadillas

35 minutes



  • 2 flour tortillas, plain
  • 275g of chorizo
  • 180g of Gruyère, Classic, grated
  • 5 spring onions, roughly chopped
  • 250g of spinach, washed and drained
  • 1/2 tsp chilli flakes, optional
  • salt
  • pepper

Hot sauce

  • 1 tbsp of hot pepper sauce
  • 1 tbsp of mayonnaise, or more for a less spicy finish
  • 1 tsp yoghurt, or sour cream


Whisk together all of the ingredients for the sauce in a bowl until smooth and combined. Set aside while you make the quesadillas
Slice the chorizo into long strips and cook in a frying pan until charred and cooked through – don't add any oil while cooking the chorizo as they will release plenty of fat. Cook in batches if you can't fit them all at once. Drain the chorizo on kitchen paper and set aside
Drain off some of the oil from the pan, return it to the hob and add the spring onions. Sauté for a couple of minutes until just soft and add the spinach
Cook, stirring continuously, until all of the spinach has wilted and the water has evaporated. Season with salt, pepper and chilli flakes and give it one final mix. You can make this a day or two ahead and refrigerate until ready to use
To assemble, heat a tortilla in a pan. Smear the spicy sauce onto it, top with the spinach mix and arrange the grilled chorizo over the top. Sprinkle generously with the grated Gruyère cheese, drizzle over some more hot sauce if required and top with a second tortilla
On a medium heat, cook the quesadilla until the cheese has melted and the mixture has warmed through, around 3–4 minutes. Slice into wedges, grate more cheese on top while still warm or drizzle over some more hot sauce