Jamie Oliver

Ultimate quesadillas

Simple & delicious party food

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Ultimate quesadillas

Serves 4
Cooks In30 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    503
    25%
  • Fat
    29.1g
    42%
  • Saturates
    11.6g
    58%
  • Protein
    20.8g
    46%
  • Carbs
    21g
    8%
  • Sugar
    29.1g
    32%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie Magazine
Recipe From

Jamie Magazine

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Nutrition per serving
  • Calories
    503
    25%
  • Fat
    29.1g
    42%
  • Saturates
    11.6g
    58%
  • Protein
    20.8g
    46%
  • Carbs
    21g
    8%
  • Sugar
    29.1g
    32%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • ½ lime , juice of
  • 250 g cottage cheese
  • 1 yellow pepper , flesh finely chopped
  • 1 red pepper , flesh finely chopped
  • 1 red chilli , deseeded and finely chopped
  • ½ a bunch of fresh coriander , leaves picked
  • 120 g Cheddar cheese , freshly grated
  • 4 large flour tortillas
  • For the pineapple salsa
  • olive oil
  • ½ teaspoon black mustard seeds
  • ½ red chilli
  • 227 g tinned pineapple rings in juice , chopped, juice reserved
  • ½ lime
  • For the guacamole
  • 2 ripe avocados , halved and stoned
  • ½ bunch of fresh coriander , leaves picked
  • ½ red onion , finely grated
  • 1 red chilli , deseeded and chopped
  • 2 limes , juice of
  • 2 tomatoes , roughly chopped
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Method

The trick with quesadillas is to keep the filling really simple, then go a bit mad with your sides.

For the salsa, add a little oil, the mustard seeds and chilli to a small pan over a medium–high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of pepper. Cook for 5 minutes, till thick and sticky. Squeeze in the lime, then put in a serving bowl.

For the guacamole, squeeze the avocado flesh into a bowl. Add the coriander, onion, chilli and lime juice. Season; add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside.

Stir the lime juice and a pinch of salt and pepper into the cottage cheese. To assemble, mix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2–3 minutes each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides.

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