Homemade Quesadillas | Keep Cooking & Carry On | Jamie Oliver #withme
So what we're going to do today is areally simple, really delicious veggie
quesadilla this is basically like aMexican cheese on toast. So this is also
a brilliant way to get veggies in thekids. So today in the fridge, I mean I'm
gonna be honest I haven't got loads ofthose in the fridge, you know I've got
1 chicken, bunch of veg, bit of fruit. Ihaven't got everything that I need to
make this and that's good right, so Ihaven't got spring onions or onions I've
got leeks and a little tip, if you justtake the sort of outer part of the leeks
out, and by the way we will waste nothing.The inner part, the white part of the
leek is very delicate and veryequivalent to spring onions. We're
never going to waste that, that will go intosoups and stews and nice things like
that. So that's the first partwe've got just standard red peppers or
just sort of split these in half andremove the seeds of course, if you
haven't got fresh peppers the jarredlike antipasti peppers are really
really good as well. This is anopportunity for you to get all kinds of
lovely things in here so you could justdice up some tomatoes, squeeze out the pips.
I'm going to grate in some carrot aswell, you know you can do things like
grilled veggies that you chop up evenbroccoli and stuff like that. So with the
leeks what I want to do is justfinely slice those, like that
So with the peppers, I quite like seeing little dices of peppers just slice them up
into little legs and then we'll slice theother way. So look you can also use a
box grater just to grate the veg, thiswill be the half of our food. Now the
other part of our filling is cheese. Cheeseis really important that's kind of like
the glue that makes everything sticktogether, and make that lovely oozieness
So I'm gonna grate some cheddar in, so we'llhave a little grate up and its really
nice to blend your cheese actually. Ofcourse in Mexico they wouldn't use a
cheddar but cheddar Red Leicester they really do melt beautifully
and they taste delicious.A nice wodge of it, I think always like
5050looks pretty good right. What I tend to
do is I'll wrap this up, I'll mix it upso normally you put coriander in this if
you were gonna kind of stay on point,mint is really really good so herbs in
there just parsley and a little bit of mint, sothat's nice. So what I love about this
recipe is, I haven't actually met anyone thatdoesn't like it, everyone seems to like
quesadillas.I think I must just chip in, the good
thing about this is it's that same oldboring hidden veg thing, so children will
eat this because sometimes they have noclue what's in it. Bud's I've just knocked
up a couple of very simple salads outthe back can you make the dressing
please? Yes. You know the drill, don't you? There's a jam jar out there somewhere.
I'm just adding a little bit more cheesejust as I go, because there's actually quite
a large proportion of veg hereand we have to have the right proportion of
cheese otherwise it just won't ooze andit won't stick. Stack looking good. Now I
can whack on this gas and we'll start tocook, because we're actually having this for
lunch aren't we J?
Right then you lovely folks, Ihave on a medium medium-high heat so I'm
gonna put the quesadillas into a dry pan,good nonstick pan you need for this. I don't want
to add any more oil I like it to becrisp and fresh and have all the kind of
unctuous filling inside, you don't want the pantoo hot because then what happens is the
tortillas go brown and crisp and thenthe inside is just cold and raw. So you
want the perfect kind of speed, so mediumheat golden brown on both sides that
should be nice let's have a little look at this.
Look at that.
Really nice.
They're nice and toasty, you can seewhat's happening on the inside
it's all starting to melt slowly slowly, so it'sstill got a bit more time oh it's going
nice. So these need about three minuteson each side
lets have a little look inside, yes! Take that one out
I can put the next oneon like that, what's important is to
let this cool down for at least a minutejust let it cool down because it's
molten lava in there, it's too runny toohot you'll burn your mouth, and then I'm
gonna cook another one and thenbasically there's like a kind of
constant supply of delicious quesadillascoming out at their best. So I'll cut
this into like 1/4s or 1/8s. So I'mgonna rack out these quesadillas I think
they look beautiful, Jools are you happywith this girl? Yes, it looks amazing, really nice.
We're gonna serve this
with the hummus with the yoghurt insteadof the sour cream, if you've got sour cream
brilliant, if you haven't got hummusyou can either make it with tinned
chickpeas or you could have a guacamole or you could make a tomato salsa. But
it's a very very flexible dish, look howlovely and hot and steam that is, gorgeous.
So there you go beautiful quesadillas, guys doyou like it? Yeah!
Have a go.
How much do you love it? I love this.
Like all of us Jamie and his family are locked up at home but he still wants to keep giving you useful recipes. So now Jools is on camera, the kids are on sound and he’s filming it all himself. Watch the series in the UK on http://channel4.com #stayhome #KeepCookingCarryOn Thanks for subscribing! : https://www.youtube.com/user/jamieoliver?sub_confirmation=1 Links from the video: Homemade Pizza | Keep Cooking & Carry On | Jamie Oliver https://www.youtube.com/watch?v=qrfFB3dtcYE&t=8s Homemade Bread | Keep Cooking and Carry On | Jamie Oliver https://www.youtube.com/watch?v=dFr38fjmMGE&t=109s For more information on any Jamie Oliver products featured on the channel click here: http://www.jamieoliver.com/shop/homeware/ For more nutrition info, click here: http://jamieol.com/Nutrition x