Kids' Easy Cheesy Pesto Quesadillas
with Peas and Apple Slices
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.
Ingredients
80 grams
Mature Cheddar Cheese
(Contains Milk)
120 grams
Peas
32 grams
Fresh Pesto
(Contains Milk)
50 grams
Cream Cheese
(Contains Milk)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
2 unit(s)
Apple
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Grate the Cheddar cheese.
c) In a medium bowl, mix together the peas, pesto and cream cheese until combined.
a) Lay the tortillas onto a lightly oiled baking tray and spoon the creamy pesto mixture onto one half of each one. Top with the grated cheese.
b) Fold the other side over to make a semi-circle. Press down to keep together.
c) Rub a little oil over the top of each one, then bake on the top shelf of your oven until golden, 8-12 mins.
a) Meanwhile, quarter, core, and slice the apple (no need to peel).
b) Slice the cheesy pesto quesadillas in half and share between 2 serving plates.
c) Serve with your apple slices on the side.
Enjoy!
