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Pesto Prawn Quesadillas

Pesto Prawn Quesadillas

with Bell Pepper and Balsamic Salad
Recipe Development Team
Recipe Development TeamUpdated on August 12, 2026
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Calories
: 
567 kcal
Protein
: 
23.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Crustaceans
  • Nuts
  • Cashew nuts
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Peanut
  • May contain traces of allergens

Sandwiched together with a pesto chicken filling and plenty of cheese, these Pesto Chicken Quesadillas are a fusion favourite combining Italian flavours and an easy Mexican inspired dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

50 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Intense™ Tomato

160 grams

King Prawns

(Contains: Crustaceans)

30 grams

Basil Pesto with Cashew Nuts

(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)

4 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

12 grams

Balsamic Glaze

(Contains: Sulphites)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2371 kJ
Energy (kcal)567 kcal
Fat28.3 g
of which saturates8.5 g
Carbohydrate46.2 g
of which sugars11.7 g
Dietary Fibre6.1 g
Protein23.4 g
Cholesterol83.2 mg
Salt2.8 g
Potassium589.6 mg
Calcium249 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Pan
•Grater
•Baking Tray
•Bowl

Cooking Steps

Cook the Pepper
1

Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.

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

Once hot, add the pepper chunks to the pan. Season with salt and pepper. Fry until softened, 5-6 mins.

Finish the Prep
2

Meanwhile, grate the cheese. Halve the tomato and chop into 1cm chunks. Drain the prawns.

Once the pepper is cooked, add the tomato chunks and prawns to the pan. Fry for another 4-5 mins until cooked. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Add the pesto and stir to combine.

Make your Quesadillas
3

Once the prawns and tomato are cooked, lay the tortillas (2 per person) onto a lightly oiled baking tray. 

Divide the pesto prawns, tomato and pepper mixture equally between each one, placing on one side of the tortillas. Sprinkle over the cheese.

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

Time to Bake
4

Rub a little oil over the top of each quesadilla.

Bake on the middle shelf of your oven until golden, 8-12 mins.

Mix the Dressing
5

In a medium bowl, mix the balsamic glaze and olive oil for the dressing (see pantry for amounts). 

Season with salt and pepper.

Finish and Serve
6

When everything's ready, toss the baby leaves into the balsamic dressing. 

Share the quesadillas between your plates and serve the salad leaves alongside. 

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