• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Halve, peel and thinly slice the onion.

• Place a large pan over medium-high heat (without oil). 
• Once hot, fry the half the onion and chorizo until starting to brown, 3-4 mins.
• Add the pepper and Mexican style spice mix with a drizzle of oil, if necessary.
• Fry until softened, 2-3 mins. 
• Remove from the heat. Lightly season with salt and pepper.

• Meanwhile, cut the tomato into 1cm cubes. 
• Zest and halve the lemon.
• Mix together the creme fraiche and lemon zest. Season to taste with salt and pepper.
• Toss the tomato, remaining onion, ½ tbsp oil and 1 tsp lemon juice (double both for 4p) together in a bowl. Season to taste with salt and pepper.

• Lay tortillas out on a board.
• Spread a little of the chorizo, pepper and onion mix over one-half of each, leaving a small border around the edge.
• Top with the cheese.
• Fold the tortillas in half to make semicircles.

• Wipe and return the pan to medium-high heat with another drizzle of oil.
• When hot, carefully lay the quesadillas into the pan. Fry until golden, 1-2 mins each side. Turn carefully.
• As they cook, lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely.

TIP: You might have to do this in batches. Add more oil to the pan as needed and cover cooked quesadillas with foil to keep warm.

• Serve the chorizo quesadillas with the tomato salsa and zesty creme fraiche. 
• Cut any remaining lemon into wedges and serve alongside.