Serves: 4

Ingredients:

500g Olga’s Fine Foods chevapchichi
1 tsp salt
1 tsp garlic powder
1 tsp paprika
1 tsp chili flakes or chili powder (optional)
1 tbsp extra virgin olive oil
1 red onion, finely diced
2 red capsicums, finely diced
1.5 cups corn kernels
120g cheddar cheese, shredded
10 medium tortillas

Method:

1. Break up the chevapchichi and place them in a large bowl.
2. Heat extra virgin olive oil in a large frying pan over medium-high heat. Add the diced onion and cook, stirring regularly, for 2-3 minutes until softened. Add the capsicum, corn kernels, and chevapchichi mixture to the pan. Add the salt, garlic powder, paprika, and chili flakes or chili powder (if using). Mix well and cook for another 6-8 minutes, stirring occasionally, until the vegetables are tender and the meat is cooked through. Transfer to a clean bowl and set aside.
3. Wipe out the pan used for cooking the chevapchichi mixture. Lightly grease with oil and heat over medium heat. Place one tortilla in the pan and sprinkle a layer of shredded cheddar cheese on one half of the tortilla. Spoon some of the chevapchichi and vegetable mixture over the cheese-covered half. Fold the empty half of the tortilla over the filling to create a half-moon shape, pressing gently to seal and cook for 4 to 7 minutes, flipping once, until both sides are golden brown and crispy, and the cheese is melted. Repeat for the remaining quesadillas. Once cooked, remove the quesadillas from the pan, cut into halves, and serve hot.