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DISNEY Pesto and Roasted Veg 'Half Moon' Quesadillas

with Cheddar and Baby Leaf Salad
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
465 kcal
Protein
: 
13.7g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Wheat
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

60 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Medium Tomato

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 unit(s)

Carrot

4 unit(s)

Super Soft Tortillas with Whole Wheat

(Contains: Wheat, Cereals containing gluten)

50 grams

Fresh Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

49.99 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Energy (kJ)1945 kJ
Energy (kcal)465 kcal
Fat25.2 g
of which saturates10.7 g
Carbohydrate43.3 g
of which sugars21.2 g
Dietary Fibre8.9 g
Protein13.7 g
Salt1.4 g
Potassium231.7 mg
Calcium6.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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.

3

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.

4

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 onto the (now empty) baking tray and spoon the pesto veg onto one half of each one. Top with the cheese.

5

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.

6

When everything is ready, add the salad leaves and carrot ribbons to the tomato bowl and toss together.

Serve your 'half moon' quesadillas (2 per person) on plates with the salad and a dollop of yoghurt alongside.

Enjoy!

7

STEP 5 Space Ranger Mission: It's a half moon tonight! Little space rangers can help make the 'half moon' quesadillas by folding the other side of the tortillas over the filling. You might also be able to spot some crescent moons whilst you're eating if you nibble your way through carefully.

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