Halloween Spider Web Quesadillas and Wedges
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Halloween Spider Web Quesadillas and Wedges

Halloween Spider Web Quesadillas and Wedges

with Pork, Sweetcorn and Cheddar

Family feasts don't get much creepier than these Spider Web Quesadillas and Wedges. Packed with delicious ingredients and artfully decorated to your tastes, spooky season just got frightfully tasty.

Allergens:
Milk
•Cereals containing gluten
•Egg
•Mustard

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.

Preparation Time45 minutes
Cooking time35 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

60 grams

Mature Cheddar Cheese

(Contains Milk)

160 grams

Sweetcorn

240 grams

British Beef Mince

1 sachet(s)

Central American Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

3.96 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

32 grams

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

2 tbsp

Tomato Ketchup

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Nutritional information

Energy (kJ)3842 kJ
Energy (kcal)918 kcal
Fat38.8 g
of which saturates16.8 g
Carbohydrate97.6 g
of which sugars14.4 g
Protein48 g
Salt3.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Sieve
•Grater
•Large Frying Pan

Instructions

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 then 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 middle shelf until golden, 30-40 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

Grate the cheese. Drain and rinse the sweetcorn in a sieve.

3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

4

Add the garlic and Central American style spice mix to the beef. Cook, stirring, for 1 min.

Stir in the tomato puree, chicken stock paste, sweetcorn and water for the sauce (see pantry for amount). Cook until piping hot, 1-2 mins.

5

Lay the tortillas (2 per person) onto a lightly oiled baking tray.

Spoon the beef and corn filling 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, then rub each with a little oil.

When the wedges have about 15 mins left, bake the quesadillas onto the top shelf of your oven until golden, 12-15 mins.

6

When the quesadillas are ready, remove them from the oven.

Carefully snip a small hole off the corner of the mayonnaise sachet and pipe a spider web shape onto each quesadilla by piping lines and connecting them together.

Serve the wedges alongside with a dollop of ketchup for dipping (see pantry for amount).

Enjoy!

7

Step 3 MOD: If you’ve chosen beef mince instead of pork, cook the recipe in the same way.