Chipotle Prawn and Chorizo Quesadillas

Heat the oil over a medium heat in a large frying pan (large enough to lay the tortilla flat in later). Fry the onion and pepper until softened.   

Add the chorizo and fry for another 5 minutes before stirring in the garlic, chipotle paste, cumin, coriander and prawns.  Cook until the prawns are all pink then add the lime juice and season with salt and pepper. 

Spread the mixture across two tortilla wraps, sprinkle over the cheese and top with the other two wraps.  

Reheat the same frying pan and place one of the wraps in it to crisp up.  When golden brown turn over and cook the other side. Repeat with the second quesadilla. 

To serve, quarter each quesadilla and stack on top of some Crispy Florette salad with fresh guacamole to dip into. A wonderfully easy way to whisk yourself off to Spain for lunch!