Two Cheese Tortizzas

Name: Two Cheese Tortizzas with Sweet Potato Chips and Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Sweet Potato; 1 Bell Pepper; 30 Mature Cheddar Cheese; 30 Double Gloucester; 30 Red Leicester; 150 Closed Cup Mushrooms; 1 Garlic Clove**; 12 Red Wine Vinegar; 30 Tomato Puree; 4 Plain Taco Tortillas; 40 Wild Rocket; 1 Olive Oil; 1 Water

with Sweet Potato Chips and Rocket Salad

Recipe Development TeamPublished on February 18, 2021

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This delicious Two Cheese Tortizzas has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:

WeightWatchers

•Veggie

•Under 600 calories

Allergens:

Milk

•Sulphites

•Cereals containing gluten

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Sweet Potato

Bell Pepper

(May contain traces of: Celery)

Mature Cheddar Cheese

(Contains: Milk)

Double Gloucester

(Contains: Milk)

Red Leicester

(Contains: Milk)

150

Closed Cup Mushrooms

Garlic Clove**

Red Wine Vinegar

(Contains: Sulphites)

Tomato Puree

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Wild Rocket

Not included in your delivery

Olive Oil

Water

Nutritional information

Energy (kcal)596 kcal

Energy (kJ)2492 kJ

Fat24 g

of which saturates13 g

Carbohydrate73 g

of which sugars16 g

Protein20 g

Salt1.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Garlic Press

•Grater

•Grill Pan

•Bowl

Cooking Instructions and Tips

Preheat your oven to 200°C. Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips 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, 25-30 mins. Turn halfway through.

Halve the pepper and discard the core and seeds. Slice into thin strips. Grate the Cheddar and Red Leicester. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pepper and season with salt and pepper. Stir-fry until soft, 5-6 mins. Add the mushrooms and season again, then stir-fry until browned, 7-8 mins. TIP: Do this in batches if your pan is small - you want the mushrooms to fry, not stew. Once the veg is cooked, stir in the garlic and cook for 1 min more. Remove from the heat and set aside.

Meanwhile, put the cider vinegar and olive oil for the dressing (see ingredients for amount) into a large bowl. Season with salt and pepper, then mix together. Set the dressing aside. In another small bowl, combine the tomato puree and water for the sauce (see ingredients for amount).

Arrange your tortillas (2 per person) on a baking tray and cover with the tomato puree mix, leaving a 1cm border around the edge. Share the mushrooms and peppers between the tortillas, then top with the grated cheeses. Bake the tortizzas in the oven until golden and the cheese is bubbly, 7-8 mins.

Add the rocket to the bowl of dressing and toss together. When the tortizzas are ready, transfer them to your plates and serve with the sweet potato chips and salad alongside. Enjoy!