Pesto and Roasted Veg 'Half Moon' Quesadillas
with Cheddar and Baby Leaf Salad
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!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Sweet Potato
1
Bell Pepper
(May contain Celery)
60
Mature Cheddar Cheese
(Contains Milk)
2
Medium Tomato
12
Balsamic Vinegar
(Contains Sulphites)
1
Carrot
4
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
50
Fresh Pesto
(Contains Milk)
50
Baby Leaf Mix
50
Greek Style Natural Yoghurt
(Contains Milk)
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
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.
