Jamie Oliver returned with another episode of Jamie: Keep Cooking and Carry On yesterday (March 31st), bringing viewers quick and delicious recipes from the comfort of his kitchen.
Jamie’s cooking series airs during the weekdays on Channel 4 where the chef offers a range of recipes for those who want to try something new.
In episode 7, the chef prepared quick 30-minute veggie quesadillas. So, here’s how to make them!
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Jamie’s veggie quesadillas ingredients
For 6-8 servings, you will need 3 leeks, 3 peppers, 1 large carrot, 140 g Cheddar cheese and fresh herbs like parsley, mint or coriander.
The veggie quesadillas require 8 large tortillas, 200 g houmous, olive oil, 1 lemon or lime and 120 g Greek yoghurt.
And as usual, feel free to swap any of the ingredients for what you have in your kitchens. For example, you can use peppers from a jar or dried herbs if you don’t have fresh.
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How to make Jamie’s veggie quesadillas
Step 1: Peel the outer layers of the leek, leaving the inner part and finely slice them. Take the peppers’ seeds out and finely chop them too. Grate the carrot.
Step 2: Place all veggies in a tray or bowl. Add the grated cheese and mix everything together. Finely slice the fresh herbs and add to the mixture.
Step 3: Lay the veggie and cheese mix on one tortilla. Add more grated cheese if needed. Place another tortilla on top. Do the same for the rest of the tortillas.
Step 4: Place the tortillas in a non-stick pan to medium heat. Add a drizzle of olive oil if needed. Fry each side for 2-3 minutes or until they turn golden. While the tortillas are getting ready, mix the houmous, lemon and yoghurt together.
Step 5: Leave the tortillas to cool down for a minute and cut them in slices. Serve them on a plate with the houmous mix on the side.
WATCH JAMIE: KEEP COOKING AND CARRY ON WEEKDAYS AT 5.30 PM AND 8.30 PM ON CHANNEL 4
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