VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES
Quesadillas are a big hit in the Oliver household – the kids love them because they’re comforting and delicious, and Jools loves them because they’re a great way to include hidden veg. I’ve gone for leeks, peppers and carrot here, but use whatever you’ve got, just aim for 500g or more – think deseeded diced tomato, chopped grilled veg, little florets of broccoli, shredded spinach or kale, smashed roasted sweet potato or butternut squash. Get ’em prepped, stack ’em up, and you’re ready to cook.
Total Time 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Peel off the outer layers of the leeks, leaving the tender inner part (save the outsides for stew or soup, or even stock or gravy), then finely chop.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- Put all the veg in a bowl, coarsely grate in the cheese, adding more if you have it, then mix it all together. If you’ve got fresh herbs, add some roughly chopped leaves.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- One at a time, dry fry the quesadillas for 5 minutes, or until golden and crisp on the outside, and the cheese has melted in the middle, turning halfway.
- Meanwhile, jazz up your houmous. Add half a tablespoon of extra virgin olive oil and a squeeze of lemon or lime juice to the houmous tub, and mix together. You can add some fresh herbs here if you have any.
- Let each quesadilla cool for at least a minute before slicing into wedges. Finely slice the chilli, if using. Serve with the jazzed-up houmous and yoghurt for dunking, topped with chilli sauce and the sliced fresh chilli to add a bit of heat, if you like. Great with a fresh, crunchy salad on the side.
Nutrition Facts : Calories 485 calories, FatContent 20.5 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 17.1 g protein, CarbohydrateContent 61.7 g carbohydrate, SugarContent 10 g sugar, SodiumContent 1.4 g salt, FiberContent 5.3 g fibre
ROOT BEER PULLED PORK SANDWICHES - TASTE OF HOME
My husband is a huge fan of pulled pork sandwiches, so my sister shared this incredibly easy recipe with me. At potlucks and family dinners, nobody can get enough of this root beer-braised version. —Carolyn Palm, Radcliff, Kentucky
Provided by Taste of Home
Total Time 08 hours 50 minutes
Prep Time 20 minutes
Cook Time 08 hours 30 minutes
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Place roast in a 4- or 5-qt. slow cooker. Add root beer; cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Discard cooking juices. Shred pork with two forks; return to slow cooker. Stir in barbecue sauce. Cook, covered, until heated through, about 30 minutes. Serve on rolls.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 453 calories, FatContent 14g fat (4g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 907mg sodium, CarbohydrateContent 54g carbohydrate (22g sugars, FiberContent 2g fiber), ProteinContent 25g protein.
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