Peel and slice the chorizo. Slice the onions and peppers.

Get a frying pan on the heat and add some oil. Fry the chorizo until its releasing its oil.

Add the onions, fry until then soft and whack in the peppers. Give everything a good stir. Cook until peppers are soft and everything is crisp.

Make a quick salsa. Halve the cherry tomatoes, squeeze in some hot sauce (about 1 tbsp), lime juice and a drizzle of olive oil. Season with salt and pepper.

Make a quick guac. Smash the avocado with lime juice, salt and pepper.

Scrape the chorizo mix out of the pan. Whack the pan back on the heat.

Put a wrap in the pan. Add a layer of grated cheese, the fried chorizo, onions and peppers, guac and salsa. Top with more grated cheddar. Place another wrap on top. Cook on a medium heat for 3 minutes or until the bottom layer of cheddar has melted.

Flip the quesadilla by placing a plate on top of it, turning the pan over and sliding the quesadilla from the plate back onto the pan. Cook for a further 3 minutes.

Repeat this with the rest of the tortillas, adding a bit more oil to the pan each time. Cut into quarters, serve with more hot sauce and lime wedges.