Homemade Quesadillas | Keep Cooking & Carry On | Jamie Oliver

So what we're going to make today is a really simple and delicious vegetable quesadilla, which is basically like a Mexican cheese toastie. So this is also a brilliant way to give children vegetables. So today in the refrigerator, I mean, I'm going to be honest, I don't have many of those in the refrigerator, you know, I have 1 chicken, a bunch of vegetables and some fruit. I don't have everything I need to make this and that's okay, so no chives or onions. I have leeks and a little tip, if you just remove the outside of the leeks. , and we certainly won't waste anything.

The inner part, the white part of the leek, is very delicate and very equivalent to chives. We're never going to waste that, it's going to go into soups, stews, and delicious things like that. So that's the first part, we just have standard red peppers or we just divide them in half and remove the seeds, of course if you don't have fresh peppers, jarred antipasti peppers are really good too. This is a chance for you to get all kinds of beautiful things here so you can dice up some tomatoes and squeeze out the seeds. I'm also going to grate some carrot, you know, you can do things like roasted vegetables that you chop, even broccoli and things like that.

So with the leeks, what I want to do is just chop them finely, like this. With peppers, I quite like to see little cubes of peppers, just cut them into little pieces and then cut them on the other side. So look, you can also use a box grater just to grate the vegetables, this will be half of our meal. Now the other part of our filling is cheese. Cheese is very important, it is like the glue that makes everything stick and produces that delicious liquid. So I'm going to grate some cheddar cheese, so we'll have a little rack and it's actually really nice to mix the cheese together.

Of course, in Mexico they wouldn't use cheddar cheese, but Red Leicester cheddar cheese really melts beautifully and tastes delicious. A good combination, I think 5050 always looks pretty good, right? What I usually do is finish this, mix it up, so you usually put cilantro in if you want to stay on point, mint is actually really good, so the herbs in it are just parsley and a little bit. a little bit of mint, so it's okay. So what I love about this recipe is that I haven't actually met anyone who doesn't like it, it seems like everyone likes

quesadillas

.

I guess I should contribute, the good thing about this is that it's the same boring hidden vegetables, so kids will eat this because sometimes they have no idea what's in it. Bud's. I just made a couple of very simple salads in the back. Can you make the dressing please? Yes. You know the procedure, right? There's a jar of jam over there. I'm just adding a little more cheese as I go, because there's actually quite a large proportion of vegetables here and we have to have the right proportion of cheese, otherwise it won't ooze or stick. The stack looks good.

Now I can turn this gas on and we'll start

cooking

, because we're actually going to have this for lunch, right? At that point, dear friends, I have it on medium-high heat, so I'm going to put the

quesadillas

in a dry pan, a good non-stick pan is what you need for this. I don't want to add more oil, I like it to be crispy and fresh and have all that kind of buttery filling inside, you don't want the pan to be too hot because then what happens is the tortillas brown and brown and then the inside It's cold and raw.

So you want the perfect kind of speed, medium heat, browning on both sides, that should be fine, let's take a look at this. Check it out. Very nice. They're nice and warm, you can see what's happening inside, everything is slowly starting to melt, so it still has a little more time, oh, it's going well. So these need about three minutes per side. Let's take a little look inside, yeah! Take that one out, I can put the next one in like this, the important thing is to let it cool for at least a minute, just let it cool because there's molten lava in there, it's too liquid, too hot, you'll burn your mouth. , and then I go to cook another one and basically there's kind of a constant supply of delicious quesadillas that come out at their best.

So I'll cut this into 1/4 or 1/8. So I'm going to put out these quesadillas. I think they look beautiful, Jools, are you happy with this girl? Yes, she looks amazing, really pretty. We're going to serve this with hummus with yogurt instead of sour cream, if you have sour cream great, if you don't have hummus you can make it with canned chickpeas or you can have guacamole or you could make a tomato sauce. But it is a very, very flexible dish, look how delicious, hot and steaming, delicious. So there you have beautiful quesadillas, guys, do you like them?

Yeah! Attempt. How much do you love him? I love this.