Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat 1 tbsp olive oil in a pan. Pinch in nuggets of the chorizo and fry, breaking up with a spatula into smaller pieces as it cooks. Add half the spring onions and cook until softened, then stir in half the tomatoes and keep cooking until thickened and saucy.
Mix the cheeses together and season well.
Heat the oven to 200C/fan 180C/gas 6. Take a heavy, ovenproof pan and layer up the chorizo and cheese mixes. Bake for 15-20 minutes until melted and oozy. Mix the rest of the spring onions and tomatoes with the jalapeños and coriander. Scatter over the salsa and serve with tortilla chips for scooping.