HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaprese Quesadillas
Caprese Quesadillas

Caprese Quesadillas

with Avo and Rocket Salad

15min Express
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Looking for a tasty midweek dinner option? Try cooking up our Quesadillas with Avocado Rocket Salad in just 20 minutes for a balanced and tasty dinnertime.

Allergens:MilkCereals containing GlutenSulphitesNuts

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 conflict 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.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 ball(s)



2 unit(s)

Vine Tomatoes

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

1 pot(s)

Green Pesto


1 unit(s)


1 pack(s)

Black Olives

1 sachet

Balsamic Vinegar


1 bag(s)


1 bag(s)



Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3339 kJ
Energy (kcal)798 kcal
Fat53.0 g
of which saturates16.0 g
Carbohydrate48 g
of which sugars7.0 g
Protein26 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Drain the mozzarella and roughly tear into bite-size pieces. b) Slice half the tomatoes into thin slices. c) Roughly chop the other half into small pieces.


a) Lay the tortillas out on a board.Spread a little pesto over one half of each, leaving a small border round the edge, then top half of each tortilla with the mozzarella and sliced tomatoes (see picture). b) Season with a pinch of salt and pepper, then fold the tortillas in half to make half moon shapes. c) Heat a drizzle of oil in a large frying pan on medium-high heat.


a) When hot, carefully lay the quesadillas in the pan and fry until golden and the cheese has melted, about 2 mins each side, turning carefully. b) Lightly press down on the tortillas with a spatula to ensure they stick together and brown nicely. TIP: You may have to do this in batches, adding a little more oil to the pan each time - just cover the cooked quesadillas with foil to keep warm.


a) While the quesadillas are frying, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto a board. Roughly chop. b) Roughly chop the olives.


a) In a large bowl, combine the balsamic vinegar with the olive oil (see ingredients for amount) and a pinch of salt and pepper. b) Add the rocket, chopped tomatoes, olives, walnuts and avocado and toss gently.


a) Serve the Caprese quesadillas alongside plenty of rocket salad. Enjoy!