Serves: 2-4


I have borrowed ingredients from all over Europe (Italian cheese, Spanish piquillo peppers…) for my fillings, so a culinary pedant might dispute that these could be called quesadillas. They may be right, but a quesadilla gives you a good idea of the finished article. I love quesadillas; easy to assemble, quick to cook and ultimately very satisfying. I have a feeling that these would be a splendid snack for a hangover but I have yet to test this theory.


  • 125g chorizo, membrane removed
  • 4 x soft wheat tortillas (20cm diameter)
  • 1 teaspoon chipotle paste
  • 200g taleggio cheese, rind removed and cut into 3mm thick slices
  • 4 piquillo peppers, from a jar, drained, patted dry and cut into strips
  • 2 teaspoons vegetable oil


  1. Cut the chorizo into thin (2mm thick) slices and place in a dry frying pan. Cook over a moderate heat for 4-5 minutes until coloured and quite crispy. Set aside.
  2. Lay a tortilla on a board and paint with half the chipotle paste. Arrange half the taleggio cheese slices over the tortilla and top with a few strips of the piquillo peppers. Scatter over half the chorizo and lay a tortilla over the top. Do the same with the remaining tortillas and ingredients.
  3. Heat one teaspoon of the oil in a frying pan and carefully place the first tortilla sandwich on the base. Cook for 2-3 minutes, until golden, then turn over and continue to cook for a further 2-3 minutes. Keep warm in a low oven while you cook the remaining quesadilla. Cut into quarters and eat immediately.