So what we're going to do today is a really simple, really delicious veggie
quesadilla this is basically like a Mexican cheese on toast. So this is also
a brilliant way to get veggies in the kids. So today in the fridge, I mean I'm
gonna be honest I haven't got loads of those in the fridge, you know I've got
1 chicken, bunch of veg, bit of fruit. I haven't got everything that I need to
make this and that's good right, so I haven't got spring onions or onions I've
got leeks and a little tip, if you just take 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 very equivalent to spring onions. We're
never going to waste that, that will go into soups and stews and nice things like
that. So that's the first part we've got just standard red peppers or
just sort of split these in half and remove the seeds of course, if you
haven't got fresh peppers the jarred like antipasti peppers are really
really good as well. This is an opportunity for you to get all kinds of
lovely things in here so you could just dice up some tomatoes, squeeze out the pips.
I'm going to grate in some carrot as well, you know you can do things like
grilled veggies that you chop up even broccoli and stuff like that. So with the
leeks what I want to do is just finely 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 the other way. So look you can also use a
box grater just to grate the veg, this will be the half of our food. Now the
other part of our filling is cheese. Cheese is really important that's kind of like
the glue that makes everything stick together, and make that lovely oozieness
So I'm gonna grate some cheddar in, so we'll have a little grate up and its really
nice to blend your cheese actually. Of course 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
5050 looks pretty good right. What I tend to
do is I'll wrap this up, I'll mix it up so 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, so that's nice. So what I love about this
recipe is, I haven't actually met anyone that doesn'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 old boring hidden veg thing, so children will
eat this because sometimes they have no clue what's in it. Bud's I've just knocked
up a couple of very simple salads out the 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 cheese just as I go, because there's actually quite
a large proportion of veg here and we have to have the right proportion of
cheese otherwise it just won't ooze and it won't stick. Stack looking good. Now I
can whack on this gas and we'll start to cook, because we're actually having this for
lunch aren't we J?
Right then you lovely folks, I have 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 be crisp and fresh and have all the kind of
unctuous filling inside, you don't want the pan too hot because then what happens is the
tortillas go brown and crisp and then the inside is just cold and raw. So you
want the perfect kind of speed, so medium heat 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 see what's happening on the inside
it's all starting to melt slowly slowly, so it's still got a bit more time oh it's going
nice. So these need about three minutes on each side
lets have a little look inside, yes! Take that one out
I can put the next one on like that, what's important is to
let this cool down for at least a minute just let it cool down because it's
molten lava in there, it's too runny too hot you'll burn your mouth, and then I'm
gonna cook another one and then basically there's like a kind of
constant supply of delicious quesadillas coming out at their best. So I'll cut
this into like 1/4s or 1/8s. So I'm gonna rack out these quesadillas I think
they look beautiful, Jools are you happy with this girl? Yes, it looks amazing, really nice.
We're gonna serve this
with the hummus with the yoghurt instead of the sour cream, if you've got sour cream
brilliant, if you haven't got hummus you 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 how lovely and hot and steam that is, gorgeous.
So there you go beautiful quesadillas, guys do you like it? Yeah!
Have a go.
How much do you love it? I love this.