Directions

1. 1

   Warm the olive oil in a large skillet over medium-high heat. Add the sliced shallot and cook for 2–3 minutes until softened and fragrant. Stir in the diced chorizo and cook for another 2–3 minutes, allowing the chorizo to release its oils and develop flavor. Add the shredded chicken and diced tomatoes, stirring to combine. Cook for 1 minute more to warm through, then remove from the heat and set aside to cool slightly.

2. 2

   Lay half of the tortillas flat on baking sheets lined with parchment paper. Spoon equal portions of the chicken and chorizo mixture onto each tortilla, distributing it evenly across the surface but leaving a small border. Sprinkle the grated cheddar cheese over the filling, then scatter the chopped coriander on top. Place the remaining tortillas on top of each filling to create sandwiches. At this point, the quesadillas can be covered and refrigerated for up to 2 hours before cooking.

3. 3

   Preheat your oven to 180°C (fan 160°C / gas 4). Place the quesadillas in the oven and bake for 3 minutes until the bottoms are golden and beginning to crisp. Using a wide spatula, carefully flip each quesadilla over and bake for another 3 minutes until the second side is golden and the cheese inside is melted through.

4. 4

   Remove the quesadillas from the oven and let them cool for 1 minute. Transfer to a cutting board, slice each one into 4 triangular wedges, and serve immediately while still warm.