Cheese & chorizo quesadillas
The last of our Olympic events, the Women’s Wrestling, was when we were getting really quite desperate – it wasn’t a sought-after event so we had no problem getting tickets. The tennis was an opportunity to watch some quality sport played by some big names. The handball got us into the Olympic park. The Women’s Wrestling ticked the third box – watching a medal ceremony. 
The sport itself was a bit odd – some quite manly-looking women in a violent embrace, throwing each other on the floor, writhing around in awkward positions (face in bum etc), in an attempt to score points.

It’s not a sport I’d go and watch again. That said, it was quite touching to see their happy happy faces when they won a match that would secure them a medal. As with the other sports, they’d grab a flag, run around the stadium, whoop and cheer. Unlike other sports, quite often they’d then go and pick up their coaches (big middle-aged men) and carry them around the arena on their shoulders. Or tackle them to the floor. Or both. These gals were strong. 
Anyway, this is a food blog not a sports blog. 
The event wasn’t until 6pm, but I’d taken the afternoon off work which turned out to be a brilliant decision because it was an absolute scorcher of a day. Karl had done the same so we sat out in the garden with our lunch – pastrami, pickle & mustard sandwiches. 

As I mentioned in yesterday’s post, the food options at the Olympics aren’t all that exciting. Plus they cost a bomb and we were at a different venue today (the Excel Centre) so there was no giant McDonald’s to rely on. However, you can take in your own food, so we’d planned some excellent snacks – cheese and chorizo quesadillas. 
These are a Tex Mex equivalent to the toasted sandwich, and they really couldn’t be easier to make and they absolutely gorgeous, hot or cold. You can leave out the ingredients you don’t like, or add in new ones (leftover meats, for example) - the only essentials are wraps and cheese (the glue that holds the whole thing together). They’re perfect for parties or picnics, or even just as a snack if you’re willing to put in more effort than a slice of marmite toast requires. Unlikely, I know. Whenever you decide to make them, I can guarantee this – you won’t be disappointed. 
The recipe below makes one big quesadilla (the size of a wrap), so scale up depending on how many you’re making. The main picture above shows two quesadillas, each cut into 6 wedges. I’ll leave it to you to judge how many it’d feed… 
Cheese & chorizo quesadillas 
2 Wraps – I used white today, but I’ve used wholemeal in the past, both are good
1 big handful of cheddar, grated – I used a combo of West Country and Red Leicester, but usually I just go for the former
2 spring onions, chopped
1/2 red pepper, chopped into little dice
1cm slice of chorizo (or about 20-30g), chopped into little pieces
1 red chilli, finely chopped (de-seed if you don’t want it too hot, or leave out if you hate spice)
A pinch of ground black pepper 
1 tbsp chopped coriander (optional – I didn’t have any today)
***
Once your ingredients are prepped, put a non-stick pan on on a medium heat to get hot while you construct your quesadilla.  
Combine all the filling ingredients in a bowl and mix together. 
Spread it all out over one wrap, leaving a little border of about 1cm around the edges as the cheese will melt and ooze outwards. 

When you’re happy with the filling, cover with the other wrap and press down gently with your hands. 
Carefully transfer to your frying pan. 
Let it cook for 3-4 minutes on one side. Take a peek underneath every now and then to see how it’s colouring - it’s ready to flip when it’s starting to go golden brown. 
Just before you turn it, gently press down with your hands again. This will help it all stick together for when you flip it. 
Using a spatula or fish slice, turn it over carefully. Leave it to cook for a couple more minute, checking the underside occasionally as before. Again, give it a gentle press. 
When it’s golden on both sides and the cheese is oozing, slide it off the pan and onto a chopping board. The cheese will be molten hot so give it a couple of minutes before slicing into wedges and tucking in. 

Cheese & chorizo quesadillas

The last of our Olympic events, the Women’s Wrestling, was when we were getting really quite desperate – it wasn’t a sought-after event so we had no problem getting tickets. The tennis was an opportunity to watch some quality sport played by some big names. The handball got us into the Olympic park. The Women’s Wrestling ticked the third box – watching a medal ceremony. 

The sport itself was a bit odd – some quite manly-looking women in a violent embrace, throwing each other on the floor, writhing around in awkward positions (face in bum etc), in an attempt to score points.

It’s not a sport I’d go and watch again. That said, it was quite touching to see their happy happy faces when they won a match that would secure them a medal. As with the other sports, they’d grab a flag, run around the stadium, whoop and cheer. Unlike other sports, quite often they’d then go and pick up their coaches (big middle-aged men) and carry them around the arena on their shoulders. Or tackle them to the floor. Or both. These gals were strong. 

Anyway, this is a food blog not a sports blog. 

The event wasn’t until 6pm, but I’d taken the afternoon off work which turned out to be a brilliant decision because it was an absolute scorcher of a day. Karl had done the same so we sat out in the garden with our lunch – pastrami, pickle & mustard sandwiches. 

As I mentioned in yesterday’s post, the food options at the Olympics aren’t all that exciting. Plus they cost a bomb and we were at a different venue today (the Excel Centre) so there was no giant McDonald’s to rely on. However, you can take in your own food, so we’d planned some excellent snacks – cheese and chorizo quesadillas. 

These are a Tex Mex equivalent to the toasted sandwich, and they really couldn’t be easier to make and they absolutely gorgeous, hot or cold. You can leave out the ingredients you don’t like, or add in new ones (leftover meats, for example) - the only essentials are wraps and cheese (the glue that holds the whole thing together). They’re perfect for parties or picnics, or even just as a snack if you’re willing to put in more effort than a slice of marmite toast requires. Unlikely, I know. Whenever you decide to make them, I can guarantee this – you won’t be disappointed. 

The recipe below makes one big quesadilla (the size of a wrap), so scale up depending on how many you’re making. The main picture above shows two quesadillas, each cut into 6 wedges. I’ll leave it to you to judge how many it’d feed… 

Cheese & chorizo quesadillas 

2 Wraps – I used white today, but I’ve used wholemeal in the past, both are good

1 big handful of cheddar, grated – I used a combo of West Country and Red Leicester, but usually I just go for the former

2 spring onions, chopped

1/2 red pepper, chopped into little dice

1cm slice of chorizo (or about 20-30g), chopped into little pieces

1 red chilli, finely chopped (de-seed if you don’t want it too hot, or leave out if you hate spice)

A pinch of ground black pepper 

1 tbsp chopped coriander (optional – I didn’t have any today)

***

Once your ingredients are prepped, put a non-stick pan on on a medium heat to get hot while you construct your quesadilla.  

Combine all the filling ingredients in a bowl and mix together. 

Spread it all out over one wrap, leaving a little border of about 1cm around the edges as the cheese will melt and ooze outwards. 

When you’re happy with the filling, cover with the other wrap and press down gently with your hands. 

Carefully transfer to your frying pan. 

Let it cook for 3-4 minutes on one side. Take a peek underneath every now and then to see how it’s colouring - it’s ready to flip when it’s starting to go golden brown. 

Just before you turn it, gently press down with your hands again. This will help it all stick together for when you flip it. 

Using a spatula or fish slice, turn it over carefully. Leave it to cook for a couple more minute, checking the underside occasionally as before. Again, give it a gentle press. 

When it’s golden on both sides and the cheese is oozing, slide it off the pan and onto a chopping board. The cheese will be molten hot so give it a couple of minutes before slicing into wedges and tucking in.