Jamie Oliver Brussel Sprout Quesadilla

If you’re in the mood for something crispy, cheesy, and veggie-packed, this Jamie Oliver Brussel Sprout Quesadilla is a delicious choice. The Brussels sprouts take on a nutty, caramelised flavour when sautéed, and the Monterey Jack cheese turns gorgeously gooey. It’s a clever twist on a classic, turning simple fridge staples into something genuinely satisfying. (inspired by Jamie Oliver)

Ingredients Needed

For the Filling:

• 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

For Assembling:

• 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 Jamie Oliver Brussel Sprout Quesadilla

Cook the Veggies: Heat olive oil in a large frying pan over medium-high. Add the white parts of the spring onions and red bell pepper. Sauté briefly—just a minute—until slightly softened.

Add the Brussels Sprouts: Stir in the shredded sprouts with salt and pepper. Cook for 3 to 5 minutes, stirring often, until everything is tender and a bit golden. Set aside once done.

Assemble the Quesadillas: Warm up your panini press or a skillet. Spray with a little ghee or avocado oil. On half of each tortilla, layer some shredded cheese, the veggie mix, the green bits of spring onion, and another sprinkle of cheese. Fold over to close.

Grill to Perfection: Place the folded tortillas in the press or pan. Cook until they’re crisp and golden outside, with cheese melted all the way through. Repeat as needed.

Serve Hot: Cut into wedges and dish up immediately. A spoonful of sour cream on the side makes it even better.

Why I Love This Recipe

The first time I tried this quesadilla, it was just a fridge-cleanout idea that turned into a weeknight winner. The sweet crunch of red pepper, cheesy middle, and earthy sprouts just work. It’s versatile, quick, and kid-friendly too.

Recipe Tips

• Shred the sprouts well: Thin slices mean quicker cooking and better texture.
• Keep fillings moderate: Overstuffing makes grilling messy.
• Pan works too: No press? Just use a skillet and press with another pan.
• Bulk it up: Add some shredded chicken or black beans for extra protein.
• Switch up the cheese: Cheddar or mozzarella work great too.

How To Store This Jamie Oliver Brussel Sprout Quesadilla

At Room Temperature: Let them sit no more than an hour before storing.

In the Fridge: Cool completely, wrap in cling film or foil, and keep for up to 2 days.

In the Freezer: Wrap individually once cool. Store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge.

Reheating: Bake at 180°C (350°F) for 8 to 10 minutes until crisp and heated through.

Nutrition Facts (per serving)

• Calories: 490
• Carbs: 45g
• Protein: 18g
• Fat: 24g
• Sugar: 3g
• Fibre: 5g
• Sodium: 620mg

Let’s Answer a Few Questions! (FAQs)

Can I make this vegan? Yes! Use vegan cheese and a dairy-free sour cream or skip it.

What should I serve on the side? Try guac, salsa, or a quick salad.

Can I use frozen sprouts? Sure—just defrost and press out extra moisture first.

Is a panini press required? Not at all. A skillet does the job.

Other cheese options? Use your favourite melty cheese like cheddar or a mix.

Try More Recipes:

• Jamie Oliver Brussel Sprout Pasta
• Jamie Oliver Turkey Pasta
• Jamie Oliver Turkey And Bacon
• Jamie Oliver Turkey Kofta