Smoky Mushroom Quesadillas
with Oven-Baked Wedges, Pickled Onion and Baby Leaf Salad
Sandwiched together with a savoury mushroom filling plus plenty of cheese, these Smoky Mushroom Quesadillas are a Mexican inspired favourite laden with smoky flavour.
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
450 grams
Potatoes
1 unit(s)
Red Onion
240 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
70 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Central American Style Spice Mix
1 sachet(s)
Smoky Base Paste
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, 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, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add half the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Halfway through cooking, increase the heat to medium-high and add the mushrooms to the pan. Fry until browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a medium bowl, combine the cider vinegar with the sugar for the pickle (see pantry for amount). Season with salt and pepper. Add the remaining sliced onion to the bowl and toss in the pickling liquid. Set aside to pickle.
Grate the cheese.
Once the mushrooms have browned, stir the garlic and Central American style spice mix into the frying pan and fry until fragrant, 1 min.
Stir in the smoky base paste and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.
Stir in the honey (see pantry for amount). Season with salt and pepper.
Lay the tortillas (2 per person) onto a lightly oiled large baking tray and spoon the smoky mushrooms onto one half of each one. Top with the cheese. Fold the other side over to make a semi-circle. Press down to keep together.
Rub a little oil over the top of each one, then bake on the middle shelf of your oven until golden, 8-12 mins.
Add a drizzle of olive oil and the baby leaves to the pickled onion and toss together.
Share the quesadillas between your serving plates.
Serve the wedges and pickled onion salad alongside.
Enjoy!
