This delicious Jamie Oliver Brussel Sprout Quesadilla is a quick and easy meal filled with tender Brussels sprouts, gooey Monterey Jack cheese, and colourful peppers. Crispy and golden on the outside, it’s perfect served hot with creamy sour cream. Flexible too—add extra veggies or leftover chicken for a nutritious twist everyone will love!
Ingredients Needed
- 1 tablespoon olive oil
- 225g / ½ pound Brussels sprouts, shredded
- 1 bunch spring onions (green onions), chopped (green and white parts separated)
- ½ large red bell pepper, diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 large burrito-sized tortillas
- 225g / 8 ounces Monterey Jack cheese, shredded
- Ghee or avocado oil spray
- Sour cream, optional for serving
How To Make Brussel Sprout Quesadilla
- Cook Vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add white parts of spring onions (green onions) and diced red bell pepper. Cook for 1 minute.
- Add Brussels Sprouts: Add shredded Brussels sprouts, salt, and black pepper. Cook 3–5 minutes until vegetables soften. Set aside.
- Assemble Quesadillas: Preheat a panini press to high heat. Spray with ghee or avocado oil spray. Lay tortilla flat, sprinkle half with Monterey Jack cheese, add sautéed Brussels sprouts and green parts of spring onions (green onions), then more cheese. Fold tortilla in half.
- Cook Quesadillas: Close panini press, grilling quesadilla until golden and cheese melts. Repeat with remaining tortillas and fillings.
- Serve: Slice quesadillas into wedges and serve hot with sour cream, if desired.
Recipe Tips
- Slice Brussels sprouts thinly: This helps them cook evenly and quickly for a perfect texture inside your quesadilla.
- Don’t overload filling: Too much filling can spill out; use just enough veggies and cheese for easy flipping and crispy results.
- Layer cheese carefully: Put cheese below and above veggies; it melts and holds everything together nicely.
- Serve quesadillas immediately: Eating them hot gives the best flavour, crispy texture, and melted cheese experience.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover quesadillas cool until they reach room temperature. Then, wrap them tightly in cling film or foil and refrigerate for up to 2 days.
- Freeze: Allow quesadillas to cool completely at room temperature. Wrap each quesadilla individually in cling film or freezer-safe bags, and freeze for up to 2 months. To thaw, place quesadillas in the fridge overnight before reheating.
- Reheat: Preheat oven to 180°C (350°F). Place quesadillas on a baking tray and heat for 8–10 minutes until crispy and hot.
Nutrition Facts
Serving Size: 1 quesadilla (1 of 4 servings)
- Calories: 490
- Total Fat: 24g
- Saturated Fat: 12g
- Total Carbohydrate: 45g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 18g
Try More Jamie Oliver Recipes:
- Jamie Oliver Brussel Sprout Pasta
- Jamie Oliver Turkey Pasta
- Jamie Oliver Turkey And Bacon
- Jamie Oliver Turkey Kofta
Jamie Oliver Brussel Sprout Quesadilla
Description
This delicious Jamie Oliver Brussel Sprout Quesadilla is a quick and easy meal filled with tender Brussels sprouts, gooey Monterey Jack cheese, and colourful peppers. Crispy and golden on the outside, it’s perfect served hot with creamy sour cream. Flexible too—add extra veggies or leftover chicken for a nutritious twist everyone will love!
Ingredients
Instructions
- Cook Vegetables: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add white parts of spring onions (green onions) and diced red bell pepper. Cook for 1 minute.
- Add Brussels Sprouts: Add shredded Brussels sprouts, salt, and black pepper. Cook 3–5 minutes until vegetables soften. Set aside.
- Assemble Quesadillas: Preheat a panini press to high heat. Spray with ghee or avocado oil spray. Lay tortilla flat, sprinkle half with Monterey Jack cheese, add sautéed Brussels sprouts and green parts of spring onions (green onions), then more cheese. Fold tortilla in half.
- Cook Quesadillas: Close panini press, grilling quesadilla until golden and cheese melts. Repeat with remaining tortillas and fillings.
- Serve: Slice quesadillas into wedges and serve hot with sour cream, if desired.
Notes
- Slice Brussels sprouts thinly: This helps them cook evenly and quickly for a perfect texture inside your quesadilla.
- Don’t overload filling: Too much filling can spill out; use just enough veggies and cheese for easy flipping and crispy results.
- Layer cheese carefully: Put cheese below and above veggies; it melts and holds everything together nicely.
- Serve quesadillas immediately: Eating them hot gives the best flavour, crispy texture, and melted cheese experience.
Jamie Oliver Brussel Sprout Quesadilla