HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto And Roasted Veg 'Half Moon' Quesadillas
Pesto and Roasted Veg 'Half Moon' Quesadillas

Pesto and Roasted Veg 'Half Moon' Quesadillas

with Cheddar and Baby Leaf Salad

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Discover these tasty Pesto and Roasted Veg 'Half Moon' Quesadillas with Cheddar and Baby Leaf Salad - ideal for epic family dinners.

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Tags:Family FriendlyVeggieUnder 650 calories
Allergens:MilkSulphitesCereals containing gluten

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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Bell Pepper

60 grams

Mature Cheddar Cheese


2 unit(s)

Medium Tomato

1 sachet

Balsamic Vinegar


1 unit(s)


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

50 grams

Fresh Pesto


50 grams

Premium Baby Leaf Mix

50 grams

Greek Style Natural Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2704 kJ
Energy (kcal)646 kcal
Fat29.4 g
of which saturates12.4 g
Carbohydrate73.2 g
of which sugars21.1 g
Protein17.7 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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


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.
Space Ranger Mission: The moon is made of cheese! Little space rangers can help make your 'half moon' quesadillas by adding the cheese and folding them together. If you eat your quesadillas carefully, you might also be able to spot some crescent moons too.


When everything is ready, add the salad leaves and carrot ribbons to the tomato bowl and toss together.
Serve your 'half moon' quesadillas on plates with the salad and a dollop of yoghurt alongside. Enjoy!