VEGGIE QUESADILLAS
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.
Provided by Jamie Oliver
Categories Keep cooking and carry on Leek Mexican
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- Deseed and finely chop the peppers. Wash and coarsely grate the carrot.
- 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.
- To assemble, scatter the veg and cheese mixture across four tortillas, then top with the remaining tortillas.
- Put a large non-stick frying pan on a medium heat.
- 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.
- 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.
- 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, Fat 20.5 g fat, SaturatedFat 6 g saturated fat, Protein 17.1 g protein, Carbohydrate 61.7 g carbohydrate, Sugar 10 g sugar, Sodium 1.4 g salt, Fiber 5.3 g fibre
ROASTED VEGETABLE QUESADILLAS
These quesadillas get their unique flavor from a special blend of roasted veggies. They'll be a popular finger food at your Halloween gathering. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°., Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted. , Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired.
Nutrition Facts :
LOADED VEGETABLE QUESADILLAS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers directly over a gas flame. Char on all sides until the skin burns, 3 to 5 minutes. Refrigerate them to cool quickly, 5 to 10 minutes.
- Place the peppers on a flat surface. Remove the top core and open the pepper up so it lies flat on the cutting board, charred skin-side up. Use a kitchen towel to wipe the charred skin away. Remove the seeds and slice the peppers lengthwise into 1/2-inch slices.
- Heat 2 tablespoons olive oil in a large saute pan over medium heat until it begins to smoke lightly. Add the zucchini, then sprinkle with salt and cook until tender and lightly browned, 3 to 5 minutes. Transfer to a bowl or baking sheet to cool.
- Add 2 tablespoons olive oil to the same pan where you cooked the zucchini, followed by the scallions and garlic. Sprinkle with a pinch of salt and cook over medium heat until they become tender, 2 to 3 minutes. Add the tomatoes and chili powder and cook until the tomatoes break down a little, 5 to 8 minutes. Stir in the black beans and vinegar and cook, gently pressing on the beans with the back of a spoon to crush and mix with the tomatoes, until the vinegar cooks down, 2 to 3 minutes. Taste for seasoning. Transfer to a bowl and allow to cool for about 30 minutes.
- Arrange 6 tortillas on a baking sheet and spread each with about 2 tablespoons of the bean mixture. Drain any moisture from the peppers and zucchini and gently press them both on top of the black bean mixture to make it all stick together, then top with the cheese. Press the remaining 6 tortillas on top of the filling. Top with another baking sheet and gently press down to flatten the filling and make the quesadillas sturdy. Refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 200 degrees F.
- Heat a grill pan or large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until it smokes lightly. Add 2 quesadillas, side-by-side, and brown on the first side, 2 to 3 minutes. Use a metal spatula to flip them on their second side. Add about another tablespoon of oil and cook until browned around the edges, an additional 2 to 3 minutes. Transfer to a sheet tray. Repeat with the remaining quesadillas in batches of 2, keeping the cooked quesadillas warm in the oven.
- On a flat surface, cut each quesadilla into quarters and arrange on individual plates or a large serving platter. Top with the sour cream, sliced cayenne pepper and cilantro leaves.
BAKED VEGGIE QUESADILLAS
Make and share this Baked Veggie Quesadillas recipe from Food.com.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 19m
Yield 6 quesadillas
Number Of Ingredients 6
Steps:
- Place 6 tortillas on a cookie sheet.
- Top each one with 1/6 of the olives, onions, tomato, and cheeses, putting the cheese on last.
- Top with another tortilla.
- Bake at 250 for 14 minutes, or until the cheese melts.
Nutrition Facts : Calories 402.1, Fat 21.1, SaturatedFat 10.9, Cholesterol 51.8, Sodium 801.1, Carbohydrate 34.2, Fiber 2.7, Sugar 2.5, Protein 18.7
EASY VEGGIE QUESADILLA
Make and share this Easy Veggie Quesadilla recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Lightly spray a small frying pan with cooking spray.
- Cook the diced vegetables in the pan for about 3 minutes. Remove from the heat & add the taco sauce.
- Lightly spray another small frying pan with cooking spray.
- Place 1 of the tortilla shells into the pan. Put a thin layer of cheese onto the shell.
- Scatter the vegetable mixture over top of the cheese. Add another thin layer of cheese & cover with the second tortilla shell.
- Cook on both sides until slightly brown.
- Cut into quarters & serve hot.
BAKED QUESADILLAS
If you don't like frying them, try baking! Quesadillas can be made with whatever filling ingredients you have on hand and can easily be made into a vegetarian meal. (I've merely included what I normally use.) Ingredient amounts are very rough, adjust to suit your taste. You can saute the veggies first if you like, but I personally can't tell a difference in taste, so I leave them raw.
Provided by lucky ladybug
Categories Low Cholesterol
Time 20m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lay out two tortillas on two baking sheets.
- Sprinkle a layer of cheese over each tortilla.
- Sprinkle other toppings over each tortilla.
- Sprinkle the remaining cheese over the fillings.
- Lay the other tortillas on top.
- Bake for about 10 minutes, or until cheese is melted and tortillas have reached desired crispiness.
- Top with salsa and sour cream.
- Other ideas: fill with onions, jalapenos, tomatoes, cilantro, whatever leftover meats you have on hand, diced or ground. You could also top with guacamole.
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5/5 (13)推定読み取り時間 7 分対象人数 4-6合計時間 40 分
- Heat 1 tablespoon olive oil over medium-high heat in a large non-stick sauté pan. Add sweet potato and sauté for 5-6 minutes, stirring occasionally, until cooked through. Transfer to a separate plate and set aside.
- Add the remaining 1 tablespoon oil to the pan. Add the veggies and jalapeño, and sauté for 4-5 minutes. Stir in the cooked sweet potato, black beans, cumin, chili powder, a generous pinch of salt and black pepper, and sauté for 2 more minutes. Taste and add more salt, pepper and/or cumin if needed. Transfer the mixture to a large bowl and set aside. Rinse (or just wipe off) the sauté pan until it is clean.
- Return the sauté pan to the stove, and reduce heat to medium. Place a tortilla* in the center of the pan and immediately sprinkle your desired amount of cheese evenly over the surface of the tortilla. Add a few large spoonfuls (about 1 cup) of the veggie mixture on one half of the tortilla, then sprinkle on some cilantro. Fold the other side of the tortilla over to create a half moon. Continue cooking for another 30 seconds or so, or until the bottom of the tortilla is crisp and golden. (Just lift it up and take a peek to see when it’s ready to go.) Then carefully flip the tortilla over and cook it for an additional 30-60 seconds on the second side.
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