(groans)
(bright upbeat music)
- Hello everybody, don't mind me I'm just seeing
if this tortilla will fit into a spring form tin,
yes it will, that's quite snug isn't it.
Okay, we'll come onto that in just a jiffy.
Today we are doing a monstrosity,
and in fact we've already started.
In the oven right there is some chicken baking away,
I'll tell you about it in a moment.
I have just literally, as I say, been just hounded
to do this recipe.
I really, really didn't wanna do it,
it's just like this horrendous four way pizza thing
that's kind of like stoner food.
Which, I don't know, they're quite fun to do
from time to time, but I mean, this is
really taking the biscuit.
I think the first thing I saw of it with Twitter
when someone posted it, and it just seemed like
it would take 24 hours.
In fact it doesn't take that long, but it just seems
so unnecessary.
If you're wondering what it is, whilst the dogs
sort of sunbathe in the background there,
it's called a pizza quesadilla right.
So that actually has already existed before, that concept,
and that's actually pretty nice.
I haven't done it on the channel yet but you just basically
make a quesadilla and then bake the top like a pizza,
and it's probably amazing.
You already know, but this thing, ah!
Let me just bring you up to speed.
About an hour or so ago I was round the supermarket
buying my ingredients like I normally do,
and I was actually anticipating it to be
a lot more expensive then it was, but you know,
it's quite a lot of stuff.
That is a very full basket.
I think this is the most expensive recipe
I've done in years.
Well, all of that in there, it's quite a lot of food.
It's surprised me, it's come to 32 pounds
which is actually, people normally ask me
how much do I spend on shopping, it's about the same amount.
I don't think it's gonna be
the same amount of calories though.
Yeah, there's actually quite a lot here
and I even decided to just buy the ranch dressing
rather then make my own, but I got a lot to do.
So yes, I get home and I think,
well this first step of baking the chicken takes an hour.
I'm just gonna do that and we'll get ready in the meantime.
Mr. Bean wasn't even up then.
So I started off by making a marinade,
grabbing a big old mixing bowl, shoving in some paprika,
maybe a little bit too much if I'm being honest.
Adding in the cumin, some mustard powder,
some oil, brown sugar, chilli powder,
which came out in clumps but I was all right about that.
A good old sprinkle of salt, I aint doing salt bae today,
I've gotta save my energy, and pepper.
And with that, we mix it all together
and you make a kind of like nice sort of tangy marinade.
It's all good, but then you shove in six chicken breasts.
Now I'm not sure if the tortillas here in the UK,
'cause it was a UK website that originated this recipe
are bigger or something elsewhere because I feel like
that's way too much chicken for this.
But anyhow we're stirring the marinade all over that chicken
to stain it kind of like a fake tanny kind of vibe.
Just completely transform it, and in fact,
it actually looks a lot more appetising now.
But it's raw so of course you don't eat raw chicken,
oh no, pour it down onto your baking tray
and then shove it in there to bake,
which it's doing right now.
Keep your eye on that yeah.
Got about another 20 minutes to go, for an hour.
That on it's own, shredded up which we're gonna do
will be blimmin' stonking you know.
Put that in a tortilla, something like that,
it doesn't stop there.
It doesn't, that's right.
So down there, it's gonna come out,
we're gonna shred it out, and then we're gonna mix it
with some other ingredients, bacon and stuff,
we'll come onto that as well.
It's then gonna get compressed in that tin
that you saw with cheese as a quesadilla concept
which then gets chilled, are you still with me?
We then slice that up into wedges.
We then dunk that in batter, and fry it.
So we're frying the wedges of chicken stuffed
quesadilla stuff, and it doesn't stop there.
No because once you've got your evenly battered triangles,
I'm not sure about that actually.
My oil tends to darken quite quickly
so we might get different colours and shades,
50 shades of pizza quesadilla if you will.
We then do the pizza element of this,
we put the triangles back together,
we're gonna top it and then cook it as a pizza.
This is insane.
I've worked out that this recipe is actually over
8000 calories 'cause there's other things
to factor in like the ranch dip.
I'm not making that from scratch,
when I was buying all my ingredients, I'm like,
no, I'm just gonna buy the ranch, you know.
Buy the ranch, did I buy a ranch,
I can't afford a ranch.
But there's things like when you fry things
the oil which goes into the breadcrumbs,
all of that's not really factored in there either.
It's a lot in that little tin.
So we've already started, we'll wait for this chicken
to be done and then we'll move on.
So I'm just kind of doing little menial tasks
inbetween while waiting for my chicken to cook.
I'm cutting up some baking parchment now
for the tin, top and bottom of it.
When the chicken comes out we shred it of course,
and the only other bits that go in with that,
some barbecue sauce, I've got a red onion,
spring onion and some cooked bacon
that we just chuck in and chop it up.
(bright bouncy music)
So when I first looked at this recipe
it was kind of like the calm before the storm.
I'm waiting for some craziness to happen.
I think it's just a lot of waiting.
Apart from the frying, that's gonna be pretty scary.
I hate frying.
(bright upbeat music)
I've gotta say it smells blimmin' stonking in here.
Let's get it out of the oven.
Whoa, oh, oh baby.
Just looks like Cajun chicken, and smells like it
to me as well.
I would be happy leaving it as is right now.
Little bit of rice and pea with that,
rice and pea, nice.
Uh-uh, oh no.
Got the big old bowl that we made the marinade in earlier.
Given it a wash up and it's gonna be reunited.
(laughs)
All right this chicken is still a little hot
so I apologise if it steams the camera up.
But all I'm gonna do is start to shred it
kind of like a poor mans Wolverine with my forks.
There we go, look at that.
Shredding up, getting those strands.
And actually pulled chicken is a really nice alternative
to pulled pork from time to time.
All right there we go, I've left a couple of chunky pieces
'cause I quite like that, and it'll break down anyway
as we mix in our other ingredients.
So there are those spring onions,
chopped red onion and the bacon.
And the barbecue sauce, now this is actually
one of my dream things.
My favourite pizza, people always ask me that,
is a barbecue chicken pizza where the base
is a barbecue sauce.
I've done that on the channel before, absolutely love it.
So this right now for me is a really good thing.
As horrible as some of these Frankenstein recipes are,
if it gets some people excited about the world of food
then you know, it's a start.
We are actually making quite a nice little chicken dish here
but the thing we need to remember is that this
is technically the crust.
(laughs)
Okay our spring form tin with the baking parchment inside
at the bottom.
In goes the tortilla okay, nice,
that's nice and snug in there, brilliant.
Okay, and now down goes a mix of cheeses,
this is red Leicester and Cheddar combined.
My little old tin there, I suddenly realised that this,
is a lot of filling.
I'm not gonna use all of that, I'm gonna yeah,
I don't think I'm gonna.
I'm gonna knock my camera instead.
I mean, we're still gonna fill it,
that was a chicken pun, but we're not gonna go too crazy.
So I reckon, I could probably put about half of this in
and have some amazing fajitas with the kids
for tea tonight.
Well actually I don't think I'm gonna be wanting dinner,
and I don't know if they're gonna be wanting this
to be honest.
I tell you what, it's gotta be compressed down
so I am gonna probably need a bit more.
(bright upbeat music)
There's a few little dents in it,
I don't know, I'm quite close to using
all this up now actually.
The fajita dream is gone folks.
(bright upbeat music)
Oh no, I've forgotten how deceptively big that bowl is.
There's still enough there, I'm gonna leave it at that.
That's quite a lot of filling there.
All right, so what I'm gonna do is grab some more
of that cheese, and this will help level it out as well.
Now the steps we're doing next aren't to actually
warm it which I thought would help
because the cheese could act as a glue
and bond the tortillas together, but obviously no.
People have thought better then that.
We put our tortilla, our other one, (laughs) on top.
There we go, look at that, and just for the time being
another piece of baking parchment, and apparently
we need to put something on this to compress it.
So what I need you to do is get a pug
or your animal of choice and just it needs to sit
on the pan for the next hour.
In fact that's something he'd probably wanna do,
wouldn't you huh?
No.
Okay, so this saucepan, it's got a fairly good
flat even edge, some bowls that I had just have
a little smaller circle which would just put
pressure in the middle.
So by having a pan that's, fairly similar size,
circumference and all that stuff, of that,
we can give it a little squish down and now,
we stick it in the fridge for an hour
with that weight on there.
I think I'm gonna put it in the freezer
for like 15 minutes all right, shh.
All right folks so life update,
it doesn't fit in my freezer so I am gonna have to wait
for an hour for that to chill in there.
I've filled the pan with water to add more weight
to just help press it down.
So, we'll see you in an hour.
Okay then folks it's nearly been an hour in the fridge.
I've just a little dunking station there
of flour, that I've seasoned with a bit of pepper in there.
Some beaten eggs and the breadcrumbs.
So I was gonna start to heat my oil with the pan,
but the pan that I normally use to fry
is now squishing the chicken mixture.
So we'll wait another five minutes, get it out,
cut it into wedges and start this off.
(laughs)
Look see I need this to fry, it's nice and cold.
Oh yeah, yeah that feels good.
I'm scared, I had a hesitation moment there.
Oh okay, that's not too bad, it's a little wet.
How good does that look anyway?
I think we should just leave it at that.
But it is holding it's shape.
Apart from that bit wanting to come out.
Okay.
(bright bouncy music)
All right, that's a little bit messier
then I thought it was gonna be.
See, some of them, like that, have held their shape
really, really well.
Well in fact they all sort of have,
but I wanna be just a little extra careful
by freezing it, or at least keeping it cool
whilst I get my oil warm.
Okay, yeah, we're still there.
This feels really wet, we're gonna dry it out
when we fry it with the flour but...
Yeah.
Okay so they're in the freezer firming up,
I've gotta say my confidence in this recipe now
has shot right down to the bottom of the barrel.
But we're gonna get the oil hot,
and I think I'm gonna do them in batches,
keeping the rest in the freezer, using the flour
as much as possible to dry them out and see what happens.
Oil on.
Okay so the oil is just about ready now,
we've got a wire rack with some kitchen towel
to absorb up the slices, and of course
our dunking station ready.
So I'm gonna try and do one, if I can nail it
we'll do the rest.
Boston, what do you think mate?
Hmm, confident?
Okay of the dunking station it is the first dunk
that I feel is gonna be absolutely critical here
because the flour, can you see that,
is hopefully gonna dry out those wet edges
and just basically stop everything moving.
It seems to have done a good job there,
quite happy with that.
Now the egg wash.
Okay, some people double dunk this
but I'm not going for that today.
That to be fair has actually sealed that in as well.
Okay, and I'm gonna sit it into the crumbs,
and use my dry hand, take my strong hand
to sprinkle all over and coat it.
Okay on a fish slice, I'm gonna slowly lower it in.
I really, really hope this works.
Here goes nothing.
(oil bubbling)
I'm feeling pretty good about this, okay.
Oh look at that.
Oh wow, okay, down you go.
I've just gotta do that five more times.
Yeah, so I'm not gonna...
Why have I put my tripod like that, it's like this.
I'm a big believer in not really doing
frying and filming at the same time.
So I'll show you me putting down, hopefully, the last one.
Oh my gosh, that was tricky, but I think we're still there.
There we go, surely you would feel with six battered
quesadilla barbecue chicken slices that you are done,
but oh no, it goes on the pizza tray now.
We actually turn it back into what it thinks is a pizza.
Yep, so in the world of pizza, all we've just done there,
like I said earlier is just the crust.
And now it's kind of like a jigsaw puzzle.
(upbeat music)
You see, (laughs).
So it's a little wider now 'cause it's got
the crust on it obviously.
But now we're just putting some tomato on.
(laughs) What is this, this is crazy.
Mozzarella.
Just gonna stick some pepperoni, just gonna tear it up,
and stick it on the each bit.
So now we just shove this monstrosity
under the grill just to melt through the cheese
and warm it through.
I was getting a bit bored waiting for my grill
to warm up so I decided to redo the pepperoni,
but actually cut it with some scissors
to make proper disc shapes.
So hopefully that looks a little bit more pizzaish now.
All right, just a little heads up,
I hardly ever use my grill because it is evil.
It is a really strong powerful grill,
so I'm gonna keep my eye on this massive.
Right let's try that.
In it goes.
I am literally gonna sit here and watch like this
'cause after all this work I do not wanna burn it.
It's time to get that out,
the smells coming from that oven are absolutely bonkers.
(groans)
Oh my gosh, it's like a, almost like a freshly baked
tortilla kinda smell coming off it.
That's it now, that's the steps done okay.
The last step is to mange.
Is it weird to sort of be more interested
in what it looks like inside,
rather then what it tastes like.
Here we go, gonna slice right through it.
Oh my gosh, it's kind of exploded.
Ow, it's still hot.
See all the chicken there in the layer.
The tortilla's clinged to our crispy coating.
The cheese, I completely forgot about the cheese.
Wow, it's barbecue pulled chicken in a quesadilla,
deep fried, then served as a pizza.
(laughs)
the pizzadilla.
I don't know what the big dilla is,
but I'm gonna mange now, we're gonna mange.
How hot that is.
Oh wow.
I'm supposed to be dipping this in ranch dressing
I don't feel it needs it.
But no harm in trying.
Oh my gosh, maybe it's to cool it down.
(groans)
That is naughty, jeez.
Blimey by the power of Grayskull there is just
too much going on in that.
I absolutely love it, I'm not gonna lie
but like I said at the start there is probably a lot
of calories in that so I'm gonna go for a bike ride
almost immediately after I finish editing this.
But it's given me an idea, just before we go.
This is just the concept of someones idea
that they've come up with of pizza quesadilla
mixed together.
So you have a bonkers suggestion?
Let me know down below what it is.
If it's in the comments on the YouTube video,
if you like it and you see yourself give it a like
so it appears near the top of the comments
and I'll pick it out and I'll do it
in about a months time.
So come up with something crazy,
give it a name if you want, and whichever one
has the top comment, as long as it's not really weird,
I'll do it, bye.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchens for me ♪
♪ Simon's moustache, goatee, maybe all three ♪
- What is this?
- [Barry] Surprise, basically a big old quesadilla.
- [Mrs. Barry] Okay.
- [Barry] That's been fried and then turned into a pizza.
- Oh my goodness.
- [Barry] Go on.
I can't explain, I can't understand what you're thinking.
- Hmm, it's really nice.
- [Barry] It is isn't it.
- Really nice.
- I'm just trying this.
- [Barry] I knew you'd like the pepperoni mate yeah.
- Really, really nice but I don't wanna like it
'cause it's so fattening.
- [Barry] It's very naughty.
- Wow, that is really good.
- Really nice.
- [Barry] What about you, do you like it?