VEGGIE QUESADILLA RECIPE 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

TURKEY FRITTATA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Turkey Frittata Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1 cup boiled potatoes, chopped
1/2 cup leftover cooked chopped turkey
6 eggs, lightly beaten
1/4 cup cream
Salt and pepper
2 tablespoons chopped parsley, basil or cilantro
1/2 cup grated cheddar, Monterey jack or mozzarella

Steps:

  • Preheat the broiler.
  • Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in potatoes and cook until golden brown. Add cooked leftover meat and toss to coat.
  • In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs

Nutrition Facts : Calories 316, FatContent 22 grams, SaturatedFatContent 10 grams, CholesterolContent 328 milligrams, SodiumContent 449 milligrams, CarbohydrateContent 11 grams, FiberContent 1 grams, ProteinContent 19 grams, SugarContent 2 grams

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