Veggie quesadillas

By Jamie Oliver

30 mins cooking time

Serves 6

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. - Jamie Oliver. This recipe was featured on Jamie Oliver's Keep Cooking and Carry on Show.

Mexican , Vegetarian , Easy , Dinner , Lunch

Recipe nutrition per serving

Calories

485 kcals

24%

Fat

20.5g

29%

Saturates

6.0g

30%

Protein

17.1g

34%

Carbs

61.7g

23%

Sugar

10.0g

11%

Sodium

1.4g

23%

Fibre

5.3g

Of an adults reference intake

Ingredients

3 leeks

3 peppers

1 large carrot

140 g Cheddar or Red Leicester cheese

a few sprigs of fresh soft herbs, such as parsley, mint, coriander , optional

8 large flour tortillas

200 g tub of houmous

extra virgin olive oil

1 lemon or lime

1 fresh chilli , optional

120 g natural yoghurt

chipotle chilli sauce , optional

Method

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.