Best 4 Nigella Lawson Easy Quesadillas Recipes
**Indulge in a Culinary Symphony of Mexican Flavors with Nigella Lawson's Easy Quesadillas: A Journey Through Delightful Recipes**
Embark on a tantalizing culinary adventure as we delve into the world of quesadillas, a symphony of Mexican flavors brought to life by the culinary maestro, Nigella Lawson. Quesadillas, a staple in Mexican cuisine, are delectable flour tortillas filled with an array of savory ingredients, grilled to perfection until the cheese melts and the flavors meld together harmoniously.
In this article, we present a collection of Nigella Lawson's easy quesadilla recipes, each offering a unique twist on this classic dish. From the classic cheese quesadilla, a testament to simplicity and comfort, to the tantalizing chicken tinga quesadilla, bursting with the vibrant flavors of chipotle and tomatoes, these recipes cater to a variety of palates and preferences.
For those seeking a vegetarian delight, the roasted vegetable quesadilla is a vibrant tapestry of flavors, featuring an array of roasted vegetables nestled within a warm tortilla. And for those with a penchant for bold flavors, the chorizo and potato quesadilla promises a fiesta in every bite, with its spicy chorizo and tender potatoes.
Whether you're a seasoned quesadilla aficionado or a novice cook looking to explore the wonders of Mexican cuisine, Nigella Lawson's easy quesadilla recipes are your culinary compass. Prepare to be captivated by the symphony of flavors and textures that await you in this delectable journey through the world of quesadillas.
NIGELLA LAWSON EASY QUESADILLAS
I saw Nigella Lawson make this on "Nigella Express" this morning and so I made for lunch as a side with tomato soup. Great base recipe I will use again and again.
Provided by Lisa1
Categories Lunch/Snacks
Time 12m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat a grill pan over medium-high heat.
- Place ham on the tortilla.
- Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
- Carefully fold the tortilla wrap in half, (fold the untopped half over the cheese so you have a fat half moon).
- Carefully brush each side with the oil before putting it on the hot grill pan; grill for a minute each side.
- Transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side.
- Feel free to play with the fillings as you wish.
SPANISH CHICKEN WITH CHORIZO AND POTATOES
Provided by Nigella Lawson : Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a "tray-bake" is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta.
- Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan.
- Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans.
- Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve.
- Making Leftovers Right
- Chicken Quesadillas:
- You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV.
QUESADILLAS
I have been won over to the way of the wrap generally, but I insist this is the best use of the tortilla ever. I came across it first in Miami, in the Raleigh Hotel in South Beach to be precise. The restaurant there is one of my favorites: it nestles in a ludicrously beautiful garden, hung with shimmering lights, and the food is so good that when I'm in Miami I don't dare eat anywhere else. The Raleigh's Morning Quesadilla is a tortilla wrap, folded around avocado and scrambled egg and grilled and shouldn't by rights be as good as it is. You can do a version of it, should you have any leftover Mexican scrambled eggs, but I find whenever I put avocado in, it squelches out before I get the wrap to my mouth. These cheese and ham babies are very good to offer alongside the cool ceviche, but I often make them for supper. They're that good - and that easy. I give quantities for each round soft flour tortilla; each quesadilla makes three little triangles and it's really up to you how many of them to eat. I wouldn't presume.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 15m
Yield 1 quesadilla
Number Of Ingredients 7
Steps:
- For service: good store-bought salsa of your choice
- Preheat a grill pan over medium-high heat.
- Place the tortilla wrap on the counter in front of you and cover with the ham.
- Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves.
- Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon.
- Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side.
- Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish.
EXTREMELY EASY QUESADILLA PIZZA
I threw this together for lunch because I was tired of making sandwiches. It was really easy to make and my kids loved it. You can substitute different toppings or cheeses with whatever you have around the house.
Provided by Luci2
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Lay 2 tortillas side by side on a greased cookie sheet.
- Mix shredded cheddar and monterey jack and cover tortillas. Then place the other two tortillas on top.
- Spread tomato sauce on.( I recommend Ragu Chunky Mushroom spaghetti sauce).
- Cover with mozzerella and toppings.
- Bake at 350 for 5 to 10 minutes. Watch these closely as ovens vary. They are done when all of the cheese is melted.
Nutrition Facts : Calories 1370.2, Fat 78.3, SaturatedFat 42.6, Cholesterol 233.8, Sodium 3401.6, Carbohydrate 84.3, Fiber 6, Sugar 10.1, Protein 79.5
Tips:
- Use fresh ingredients: Quesadillas are a great way to use up leftover ingredients, but they're even better when you use fresh, high-quality ingredients.
- Don't overcrowd the pan: When cooking quesadillas, it's important not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
- Use a good quality cheese: The cheese is one of the most important ingredients in a quesadilla, so it's important to use a good quality cheese that melts well.
- Be patient: Quesadillas take a few minutes to cook through, so be patient and don't rush the process.
- Serve immediately: Quesadillas are best served immediately after they're cooked. This will ensure that they're crispy and the cheese is melted and gooey.
Conclusion:
Quesadillas are a delicious and versatile dish that can be made with a variety of ingredients. They're perfect for a quick and easy lunch or dinner, and they're also great for parties and potlucks. With so many different recipes to choose from, there's sure to be a quesadilla recipe that everyone will love.
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