Smoky Mushroom Quesadillas

Name: Smoky Mushroom Quesadillas with Oven-Baked Wedges, Pickled Onion and Baby Leaf Salad
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 grams Potatoes; 1 unit(s) Red Onion; 240 grams Sliced Mushrooms; 2 unit(s) Garlic Clove**; 15 milliliter(s) Cider Vinegar; 70 grams Mature Cheddar Cheese; 1 sachet(s) Central American Style Spice Mix; 1 sachet(s) Smoky Base Paste; 4 unit(s) Plain Taco Tortillas; 20 grams Baby Leaf Mix; 1 tsp Sugar for the Pickle; 50 milliliter(s) Water for the Sauce; 1 tbsp Honey

with Oven-Baked Wedges, Pickled Onion and Baby Leaf Salad

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Sandwiched together with a savoury mushroom filling plus plenty of cheese, these Smoky Mushroom Quesadillas are a Mexican inspired favourite laden with smoky flavour.

Tags:

Veggie

•New

Allergens:

Sulphites

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 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

Nutritional information

Energy (kJ)2598 kJ

Energy (kcal)621 kcal

Fat16.3 g

of which saturates9.2 g

Carbohydrate98.2 g

of which sugars18.7 g

Dietary Fibre10.7 g

Protein22.2 g

Salt2.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Frying Pan

•Garlic Press

•Grater

•Medium Bowl

•Pan

Instructions

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.

Meanwhile, halve, peel and thinly slice the red 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.

Halfway through cooking, increase the heat to medium-high and add the mushrooms to the pan. Fry until browned, 5-6 mins.

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. Set aside to pickle.

Grate the cheese.

Once the mushrooms have browned, stir the garlic and Central American style spice mix 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.

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