ULTIMATE QUESADILLAS RECIPES

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VEGGIE QUESADILLAS | JAMIE OLIVER RECIPES



Veggie quesadillas | Jamie Oliver recipes image

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

3 leeks
3 peppers
1 large carrot
140 g Cheddar or Red Leicester cheese
a few sprigs of fresh soft herbs, such as parsley, mint, coriander optional
8 large flour tortillas
200 g tub of houmous
extra virgin olive oil
1 lemon or lime
1 fresh chilli optional
120 g natural yoghurt
chipotle chilli sauce optional

Steps:

    1. 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.
    2. Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
    3. 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.
    4. To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
    5. Put a large non-stick frying pan on a medium heat.
    6. 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.
    7. 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.
    8. 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

CHICKEN QUESADILLAS - THE PIONEER WOMAN



Chicken Quesadillas - The Pioneer Woman image

Chicken Quesadillas are absolutely a go-to recipe in our household, but while I’ve made them on my show (and have posted different variations of quesa

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

3 whole Boneless, Skinless Chicken Breasts
2 tbsp. Taco Or Tex-mex Seasoning
Vegetable Or Olive Oil For Frying
1 whole Large Onion
1 whole Large Bell Pepper (color Of Your Choice)
12 whole Small Flour Tortillas (fajita Size)
2 1/2 c. Grated Cheddar-Jack Cheese (or Straight Jack)
Hot Sauce (I Used Cholula)
Butter, For Frying
Salsa, For Serving
Sour Cream, For Serving
Cilantro, For Serving
Jalapeno Slices, For Serving

Steps:

  • Heat vegetable oil or olive oil in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings. Cut into wedges and serve with salsa, sour cream, jalapeno slices, and cilantro.

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