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Jamie Oliver's Quick Quesadillas
Source: Jamie Oliver/Sobeys
Jamie Oliver's Quick Quesadillas
(Click here to print out the recipe)
INGREDIENTS:
4 ripe tomatoes
1 bunch fresh cilantro
1 bunch green onions
Sea salt and freshly ground black pepper
2 - 3 fresh red chilis
6 limes
2 avocados
Olive oil
6 large free-range eggs
8 soft flour tortillas
2 1/2 ounces sharp Cheddar 70 g
Crisp salad leaves, to serve
DIRECTIONS:
INGREDIENTS:
4 ripe tomatoes
1 bunch fresh cilantro
1 bunch green onions
Sea salt and freshly ground black pepper
2 - 3 fresh red chilis
6 limes
2 avocados
Olive oil
6 large free-range eggs
8 soft flour tortillas
2 1/2 ounces sharp Cheddar 70 g
Crisp salad leaves, to serve
DIRECTIONS:
Halve, seed and roughly chop the tomatoes on a board. Pick over half
the cilantro leaves, trim and add half the scallions, then roughly chop
everything together, mixing as you go. Scrape into a bowl. Seed and
finely chop the chilis, then add half to the bowl with a pinch of salt
and pepper and the juice of 2 limes.
Halve, pit and scoop the avocado flesh into another bowl with the juice of another 2 limes and a small pinch of salt and pepper, then mash with a fork. Finely chop the remaining scallions and cilantro leaves and add to the avocado with the remaining chili.
Add a splash of olive oil to a frying pan over a medium heat. Whisk the eggs well with a small pinch of salt and pepper then add to the pan. Stir gently with a spatula for a couple of minutes, or until just scrambled, then take off the heat – they’ll cook a bit more inside the quesadilla later.
Add a tortilla to a large dry frying pan over a medium heat. Grate over a quarter of the cheese, then add a quarter of the tomato salsa and eggs. Lay a second tortilla on top then press down firmly and toast for about a minute, until golden. Quickly and carefully use a slotted spatula to flip it over to toast a bit more on the other side. Slide onto a cutting board and repeat with the remaining ingredients.
Slice the quesadillas into triangles and serve with a good dollop of the avocado mixture, some crisp salad leaves and lime wedges for squeezing over.
Check out the nutritional info @ https://www.sobeys.com/en/recipes/jamie-oliver-s-quesadillas
Halve, pit and scoop the avocado flesh into another bowl with the juice of another 2 limes and a small pinch of salt and pepper, then mash with a fork. Finely chop the remaining scallions and cilantro leaves and add to the avocado with the remaining chili.
Add a splash of olive oil to a frying pan over a medium heat. Whisk the eggs well with a small pinch of salt and pepper then add to the pan. Stir gently with a spatula for a couple of minutes, or until just scrambled, then take off the heat – they’ll cook a bit more inside the quesadilla later.
Add a tortilla to a large dry frying pan over a medium heat. Grate over a quarter of the cheese, then add a quarter of the tomato salsa and eggs. Lay a second tortilla on top then press down firmly and toast for about a minute, until golden. Quickly and carefully use a slotted spatula to flip it over to toast a bit more on the other side. Slide onto a cutting board and repeat with the remaining ingredients.
Slice the quesadillas into triangles and serve with a good dollop of the avocado mixture, some crisp salad leaves and lime wedges for squeezing over.
Check out the nutritional info @ https://www.sobeys.com/en/recipes/jamie-oliver-s-quesadillas
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