Veggie quesadillas

Veggie quesadillas

Jazzed-up houmous, yoghurt & chilli sauce

Veggie quesadillas

30 mins

Super easy

serves 6

About the recipe

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.


nutrition per serving

485

Calories


20.5g

Fat


6g

Saturates


10g

Sugars


1.4g

Salt


17.1g

Protein


61.7g

Carbs


5.3g

Fibre


of an adult’s reference intake


Recipe From

Jamie: Keep Cooking and Carry On

Jamie: Keep Cooking and Carry On

By Jamie Oliver

Ingredients

3 leeks

3 peppers

1 large carrot

140g Cheddar or Red Leicester cheese

optional: a few sprigs of fresh soft herbs, such as parsley, mint, coriander

8 large flour tortillas

200g tub of houmous

extra virgin olive oil

1 lemon or lime

optional: 1 fresh chilli

120g natural yoghurt

optional: chipotle chilli sauce

Top Tip

EASY SWAPS

– I’ve used leeks because I didn’t have spring onions or onions, so use whatever you’ve got.

– Any colour of peppers would be delicious here, and if you don’t have fresh, jarred peppers would also work a treat.

– If you haven’t got any houmous, how about serving with guacamole or a simple tomato salsa? Even better, make your own houmous using tinned chickpeas.

LOVE YOUR LEFTOVERS

A handful of cooked shredded ham hock or pulled pork scattered on top before sandwiching together is always going to be a winner. A handful of sweetcorn or cooked peas would be a great addition, too.

Method

  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.

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