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Italian Recipes

Caprese Quesadillas and Wedges

Caprese Quesadillas and Wedges

Caprese Quesadillas and Wedges

with Tomato and Pea Shoot Salad

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Our Caprese Quesadillas and Wedges are a delicious veggie option that make it easy to eat more veg in your diet and try something new!

Tags:

Veggie

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.

Total30 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Dried Oregano

140

Mature Cheddar Cheese

(Contains: Milk)

1

Medium Tomato

12

Balsamic Glaze

(Contains: Sulphites)

4

Plain Taco Tortillas

(Contains: Cereals containing gluten)

60

Tomato Puree

32

Fresh Pesto

(Contains: Milk)

40

Pea Shoots

Not included in your delivery

1

Olive Oil for the Dressing

2

Mayonnaise

Nutritional information

Energy (kcal)898 kcal

Energy (kJ)3756 kJ

Fat47.9 g

of which saturates19.2 g

Carbohydrate87.2 g

of which sugars13.8 g

Protein29.9 g

Salt3 g

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

Utensils

•Baking Tray

•Bowl

•Grater

Instructions

Roast the Wedges

1

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, sprinkle over the dried oregano, 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.

Prep the Tomatoes

2

Grate the Cheddar.

Cut the tomato into 1cm chunks. Pop the tomato chunks into a bowl with the balsamic glaze and the olive oil for the dressing (see pantry for amount). Season with salt and pepper and mix together, set aside.

Assemble the Quesadillas

3

Lay the tortillas (2 per person) onto a lightly oiled baking tray and spread the tomato puree onto one half of each one.

Spread the other half with pesto and sprinkle over the cheese onto the pesto.

Fold the other side over to make a semi-circle. Press down to keep together.

Bake the Quesadillas

4

When the wedges have about 8-12 mins left, rub a little oil over the top of each quesadilla, then, bake on the middle shelf of your oven until golden, 8-12 mins.

Toss the Salad

5

Just before serving, toss the pea shoots into the tomatoes.

Finish and Serve

6

Share the wedges and Caprese quesadillas between your plates.

Serve the pea shoot salad and mayo (see pantry for amount) alongside.

Enjoy!

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