Quesadillas with guacamol
Nutritional
Information - Amount per serving:
Calories425kcal
Carbs32.6g
Sugar3.1g
Fat24.9g
Saturates9.9g
Protein14.6g
A
quesadilla is basically a Mexican-style stuffed pancake, like a toasted
sandwich, made with two tortillas sandwiched together with a cheese-based
filling. They are warmed through and served with guacamole and soured cream.
They are one of my favourite things to eat – Jools and I tend to have them
every Saturday because we love them!
Ingredients
2-3
avocados
2-3
tomatoes
2 red
chillies
1 handful
spring onions
1 good
handful fresh coriander
2 tomatoes
1 good
pinch salt
½ avocado
sea salt
freshly
ground black pepper
1 squeeze
lemon or lime juice
2 big
handfuls grated Cheddar or Red Leicester cheese
spring
onions
2 handfuls
fresh coriander
1 red
pepper
red or
green chillies
tortillas
soured
cream, to serve
beer, to
serve
Method
To make the
guacamole I use 2 or 3 ripe avocados, 2 or 3 ripe deseeded tomatoes and a
couple of deseeded red chillies, and I throw all this into a food processor
with a handful of peeled and chopped spring onions and a good handful of fresh
coriander. Once this has been chopped up nice and fine, I add a couple more
chopped tomatoes, a good pinch of salt and half of another avocado, chopped, to
give it a nice chunky texture. Transfer everything into a bowl and season
carefully with sea salt, freshly ground black pepper and a good squeeze of
lemon or lime juice. If you decide to buy ready-made guacamole, which is a bit
lazy but probably very realistic, you can put it into a bowl and chirp it up a
bit with a squeeze of lemon juice, a little extra salt and a bit of chilli to
give it a kick.
To fill the
quesadillas you will need a couple of big handfuls of grated Cheddar and/or Red
Leicester cheese, some finely sliced spring onions, a couple of handfuls of
chopped fresh coriander, and a red pepper and some red or green chillies all
deseeded and finely chopped. Mix all this up in a bowl and then sprinkle half a
handful between two layers of tortilla. You can make up 4, 10 or even 20
quesadillas and keep them in the fridge until you need them if you want.
Some people
like to fry them in oil, but this makes them greasy and is not all that
healthy. You can grill them, but I like to put them in a dry non-stick frying
pan on a medium heat, so that after about a minute and a half on each side you
are left with a really crispy outside and an oozy, stringy filling. Serve the
quesadillas cut into quarters, with the guacamole, soured cream and a beer.
PS You can
also posh them up a bit using grilled chicken or seafood, leftover pork,
shellfish, or a selection of grilled vegetables.
by Jamie Oliver
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