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Pesto and Roasted Veg 'Half Moon' Quesadillas
Veggie
Family Friendly
Pesto and Roasted Veg 'Half Moon' Quesadillas

with Cheddar and Baby Leaf Salad

30 min
Difficulty: 2/3
Fusion

Discover these tasty Pesto and Roasted Veg 'Half Moon' Quesadillas with Cheddar and Baby Leaf Salad - ideal for epic family dinners. To celebrate the release of “Lightyear”, we’re also giving a family of 4 the chance to win the ultimate astronaut training experience in Florida. Scan the QR code on your recipe card to enter the epic prize draw!

Allergens

Milk
Celery
May contain traces of allergens
Sulphites
Cereals containing gluten

Utensils

Baking Tray
Bowl
Grater
Peeler

Tags

Veggie
Family Friendly
Under 650 kcal
SEO
Ingredients
Sweet Potato

Sweet Potato

1

Bell Pepper

Bell Pepper

1

Mature Cheddar Cheese

Mature Cheddar Cheese

60

Medium Tomato

Medium Tomato

2

Balsamic Vinegar

Balsamic Vinegar

12

Carrot

Carrot

1

Super Soft Tortillas with Whole Wheat

Super Soft Tortillas with Whole Wheat

4.002

Fresh Pesto

Fresh Pesto

50

Baby Leaf Mix

Baby Leaf Mix

50

Greek Style Natural Yoghurt

Greek Style Natural Yoghurt

49.995

Preparation
1
Get Set for Adventure

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into small 1cm chunks (peel first if you prefer). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper if you'd like, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 20-30 mins. Turn halfway through.

2
Prep Time

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Grate the Cheddar.
Once the sweet potato has roasted for about 10 mins, add the pepper to the tray with a drizzle of oil and cook for the remaining time until soft and slightly charred, 12-15 mins.

3
Start the Salad

While the veg roasts, cut the tomatoes into 1cm chunks. Pop them into a large bowl with a drizzle of oil and the balsamic vinegar. Season with salt and pepper if you'd like, mix well, then set aside.
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

4
Hey Pesto!

Once the sweet potato and pepper are cooked, remove from the oven and transfer to a large bowl. Stir through the fresh pesto.
Lay the tortillas (2 per person) onto the (now empty) baking tray and spoon the pesto veg onto one half of each one. Top with the cheese.

5
Halfway to the Moon

Fold the other side of each tortilla over to make a 'half moon' shape. Press down to keep together.
Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
Space Ranger Mission: The moon is made of cheese! Little space rangers can help make your 'half moon' quesadillas by adding the cheese and folding them together. If you eat your quesadillas carefully, you might also be able to spot some crescent moons too.

6
A Lunar Landing

When everything is ready, add the salad leaves and carrot ribbons to the tomato bowl and toss together.
Serve your 'half moon' quesadillas on plates with the salad and a dollop of yoghurt alongside. Enjoy!

7

STEP 5 Space Ranger Mission: The moon is made of cheese! Little space rangers can help make your 'half moon' quesadillas by adding the cheese and folding them together. If you eat your quesadillas carefully, you might also be able to spot some crescent moons too.

Nutrition per serving

646

kcal

Energy (kcal)

2704

kJ

Energy (kJ)

29.4

g

Fat

12.4

g

of which saturates

73.2

g

Carbohydrate

21.1

g

of which sugars

17.7

g

Protein

2.3

g

Salt

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