Smoky Mushroom and Cheese Quesadillas
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Smoky Mushroom and Cheese Quesadillas

with Wedges, Pickled Onion and Baby Leaf Salad

Tags:
Veggie
Under 650 calories
Allergens:
Sulphites
Milk
Cereals 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 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 Time40 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Red Onion

240 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

70 grams

Mature Cheddar Cheese

(Contains Milk)

1 sachet(s)

Central American Style Spice Mix

1 sachet(s)

Smoky Base Paste

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Pickle

50 milliliter(s)

Water for the Sauce

1 tbsp

Honey

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Nutritional information

Energy (kJ)2593 kJ
Energy (kcal)620 kcal
Fat16.3 g
of which saturates9.2 g
Carbohydrate98.2 g
of which sugars18.7 g
Protein22.2 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Frying Pan
Garlic Press
Grater
Medium Bowl

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 the wedges 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 top shelf until golden, 25-35 mins. Turn halfway through.

2

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add half the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

When the onion has 5-6 mins remaining, increase the heat to medium-high and add the mushrooms to the pan and fry until browned, 5-6 mins.

3

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

In a medium bowl, combine the cider vinegar with the sugar for the pickle (see pantry for amount). Season with salt and pepper. Add the remaining sliced onion to the bowl and toss in the pickling liquid.

Grate the cheese.

4

Stir the garlic and Central American spice blend into the frying pan and fry until fragrant, 1 min.

Stir in the smoky base paste and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins.

Stir in the honey (see pantry for amount). Season with salt and pepper.

5

Lay the tortillas (2 per person) onto a lightly oiled large baking tray and spoon the smokey mushrooms 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.

Rub a little oil over the top of each one, then bake on the middle shelf of your oven until golden, 8-12 mins.

Add a drizzle of olive oil and the baby leaves to the pickled onion and toss together.

6

Share the quesadillas between your serving plates. Serve the wedges and pickled onion salad alongside.

Enjoy!