Nigella Lawson Easy Quesadillas Food

SPANISH CHICKEN WITH CHORIZO AND POTATOES

Steps:

• Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
• Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
• Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
• Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
• Making Leftovers Right
• Chicken Quesadillas:
• You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.

NIGELLA LAWSON EASY QUESADILLAS

Steps:

• Preheat a grill pan over medium-high heat.
• Place ham on the tortilla.
• Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
• Carefully fold the tortilla wrap in half, (fold the untopped half over the cheese so you have a fat half moon).
• Carefully brush each side with the oil before putting it on the hot grill pan; grill for a minute each side.
• Transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side.
• Feel free to play with the fillings as you wish.

QUESADILLAS

Steps:

• For service: good store-bought salsa of your choice
• Preheat a grill pan over medium-high heat.
• Place the tortilla wrap on the counter in front of you and cover with the ham.
• Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
• Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon.
• Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.
• Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.

NIGELLA LAWSON ROQUAMOLE

Steps:

• Crumble or mash the blue cheese with the sour cream in a bowl.
• Mash in the avocados. If they are ripe, a fork should be all you need.
• Roughly chop the sliced jalapeños and stir them into the mixture along with the finely sliced scallions.
• Arrange in the center of a plate or dish, dust with paprika, and surround with tortilla chips. Dive inches.

BUTTERMILK CHICKEN - NIGELLA LAWSON

Steps:

• Combine all ingredients (use 4 tbsp oil) in a large ziptop bag. Refrigerate several hours or overnight.
• Remove chicken from marinade and place in a roasting pan. Drizzle with remaining 2 tbsp oil. Roast in a preheated 425F oven for 30 minutes. Serve hot or cold.