Chorizo, Manchego & Caramelised Onion Quesadillas

Instructions

1. In a pan over medium-high heat cook, the chorizo rounds dry until the oils are released, and they are slightly charred, drain on kitchen towels.
2. Heat a grill pan on medium heat, brush the onion rounds with olive oil and cook the onions until softened and char. Remove from the heat and separate the rounds, set aside. 
3. At this point, keep all ingredients close as you will work fast to assemble the quesadillas.
4. Using the same grill pan on medium-high heat, brush with more oil, and place one quesadilla in the pan; quickly add some cheese, chorizo, onions, and a sprinkling of parsley.
5. Top with another tortilla, brush the top with more olive oil and then press the top down firmly with a spatula until you see everything melting together.
6. The cheese acts as a glue, so if you need to add a little more on top or on the sides to seal the tortillas together, then do
7. Flip the tortilla carefully once you see the bottom is charred nicely and getting crisp
8. Continue to cook another 2-3 minutes until the bottom is also crisp and charred.
9. Remove to a chopping board, repeat with all the tortillas
10. Cut into triangles and enjoy hot