RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 5 eggs
• 1/2-1 tsp tabasco sauce
• 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 1 chorizo, skinned, finely diced
• 2-3 pickled jalapenos, finely chopped (optional)
• 2 shallots, finely sliced
• 2 Tbsp chopped coriander
• Salt and Pepper
• 1 cup sharp vintage cheddar cheese, grated
• 2 Simsons Pantry Wholegrain wraps
• Coles Sour cream to serve
• Coles Salsa to serve

METHOD:

• Whisk the eggs together with the tabasco in a mixing bowl and set aside.
• Heat 1 Tbsp EVOO in a pan over a medium heat and fry off the chorizo for 2 minutes until richer in colour. Reduce the heat to low and remove the pan from the heat to cool slightly. Return the pan to low and add the eggs, stirring continuously with a spatula for approximately 2-3 minutes, or until just scrambled (the eggs will cook further in the quesadilla). Remove from the heat and add the jalapenos, shallots, coriander and season to taste with salt and pepper.
• Lay out the wraps on a work bench, sprinkle one half of each wrap with half of the cheese, spoon on the egg mixture and top with remaining cheese and fold the wraps over the filling into a semi-circle shape.
• Heat the remaining oil a large frying pan over a low-medium heat. Lay the quesadillas gently into the pan, back to back and cook until lightly browned on the underside, approximately 1-2 minutes. Flip over and cook for a further 1-2 minutes until golden and crisp. Transfer to a chopping board and cut each in half and allow to cool slightly before serving. Top with sour cream and salsa if desired.

Our friends at Wine Selectors recommend pairing this dish with a Tempranillo or Rose.