FCD: Pesto, Brie & Chorizo (or Prosciutto) Quesadillas

Golden, crispy quesadillas filled with melting Brie, mature Cheddar and pesto. Equally delicious with sliced chorizo for smoky richness or prosciutto for a lighter, crispier finish.

(Serves 2)

Ingredients

From the Freezer

• 4 large tortilla wraps

• 2–3 tbsp pesto

• Approx 75g brie, sliced

• Approx 75g mature cheddar, grated

• Approx 16 – 20 Chorizo slices (or Prosciutto)

Fresh - Optional to serve

• Salad leaves, sliced peppers, halved cherry tomatoes, cucumber

Method

1. Prepare the wraps

Lay the tortilla wraps on a board and spread each with a generous layer of pesto.

2. Add the filling

Sprinkle the grated Cheddar evenly over each wrap. Arrange the Brie slices on one half, then top with either the sliced chorizo or prosciutto. Put one wrap on top of the other with the pesto on the inside, to enclose the filling.

3. Cook the first side

Place the quesadillas in a dry frying pan over a medium-low heat and cover with a lid.

Cook for 3–4 minutes, allowing the cheese to melt and the filling to warm through.

4. Flip and crisp

Remove the lid, carefully turn the quesadillas over and cook for a further 2–3 minutes until the second side is golden and crisp. Leave the lid off for the final minute if needed to keep the tortilla nice and crunchy.

5. Slice and serve

Leave to rest for 1 minute, then slice into wedges. Serve on their own or with a simple salad.

Top Tips

• Using frozen chorizo or prosciutto - There's no need to defrost either thinly sliced chorizo or prosciutto before cooking. Simply add it straight from the freezer and cook the quesadilla with the lid on for the first few minutes so the filling heats through while the cheese melts.

• Low and slow - Keep the heat at medium-low so the Brie has plenty of time to melt before the tortilla becomes too dark. The lid is the secret to perfectly gooey cheese with a beautifully crisp exterior.