Feta, Chorizo & Spring Onion Quesadilla


by: This Little Piggy Loves Food

We had the most wonderful time at Penshurst Place today - it had something for all of us - a historical house, a toy museum, beautiful gardens, an adventure playground, a maze and a cream tea - best day ever!! By the time we arrived home, I wasn't in the mood to cook anything complicated and so decided to try and "knock up" these quesadillas. I love quesadillas and will regularly order them in restaurants although I have never cooked them before. They took about 35-40 minutes in total.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 3

12 cherry tomatoes, chopped into quarters

2 spring onions, chopped including the green bits (I only had a continental onion which also worked)

10g coriander, chopped

4 slices of jalapeños from a jar, finely chopped

Juice from half a lime

4 tortillas

120g feta cheese, crumbled or diced

150g chorizo, diced

Nutrition Facts
Feta, Chorizo & Spring Onion Quesadilla

Servings Per Recipe: 3

Amount per Serving

Calories: 460

  • Total Fat: 11.6 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 35.6 mg
  • Sodium: 492.2 mg
  • Total Carbs: 76.4 g
  •     Dietary Fiber: 12.9 g
  •     Sugars: 16.8 g
  • Protein: 19.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  There is a bit of prep to do for this recipe. Firstly cook the chorizo in a dry frying pan over a medium heat for 5 minutes and then set aside.

2.  Chop the tomatoes, spring onions and coriander, season well and mix in a bowl.

3.  Take out 4 tablespoons and set to one side (this will be used in the quesadilla).

4.  With the remainder, mix in the jalapeños and lime juice to make the salsa.

5.  To make things easier, I then created two even separate piles of the tomato, coriander and spring onion mix, feta and chorizo.

6.  To make the actual quesadilla, heat a large frying pan and put one tortilla in the bottom.

7.  Sprinkle over half the feta, half the chorizo and half the tomato, spring onion and coriander mix.

8.  Top with another tortilla.

9.  Cook until the bottom is coloured and the cheese is starting to melt. I kept on checking the bottom by lifting it up with a fish slice. Now for the complicated part of flipping it over! Pascal actually did this and he used a plate to flip it on first and then slide back into the pan.

10.  Cook for another few minutes until it is brown on the bottom.

11.  Once ready, we put it in the oven under a very low heat to keep warm while we cooked the second quesadilla - this cooked quicker than the first as the pan was hotter so keep an eye on the bottom of the tortilla to make sure it doesn't burn.

12.  Then cut (we used scissors) and serve with a dollop of salsa and guacamole (if you fancy).

13.  These were so much better than I was expecting and I absolutely loved them. The combination of the feta, chorizo and tomato was incredible and the salsa gave it a real kick…..too much of a kick for Pascal though. His reaction to the jalapeños kept Arabella and I in fits of giggles. I much preferred these to normal quesadillas and I will definitely be doing these again as they weren't complicated and nor did they need too many ingredients - just the way I like to cook!

Cooks' note:
You can add guacamole - it goes really well with the quesadilla.

related recipes