Method

• 1.
  Preheat the oven to 100C.
• 2.
  Heat a large frypan over medium-high heat. Cook chorizo, turning occasionally, for 3 minutes or until golden. Transfer to a plate lined with paper towel to drain. Wipe the frypan clean.
• 3.
  Place the tortillas on a clean work surface. Scatter some chorizo, zucchini, mint and cheddar over half of each tortilla. Fold the tortillas over the filling to form semi-circles.
• 4.
  Add a little olive oil to the frypan and place over medium-high heat, then cook 2 quesadillas for 2 minutes or until golden underneath. Flip and cook for a further 1 minute or until tortillas are golden and the cheese has melted completely. Transfer to a baking tray, cover with foil and keep warm in the oven while you repeat with the remaining quesadillas.
• 5.
  Slice the quesadillas in half and serve scattered with extra mint leaves and lemon wedges to squeeze over.