Tex-Mex Inspired Mac and Cheese Quesadillas
with Tomato and Wild Rocket Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Soya
- May contain traces of allergens
Bringing together Italian American mac and cheese and Tex-Mex quesadillas, this dish is a showcase of fusion flavours. Creamy macaroni cheese is given a Mexican spiced lift and enclosed in a crispy tortilla shell, putting a different kind of queso in quesadillas!
Ingredients
1 unit(s)
Medium Tomato
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
120 grams
Mature Cheddar Cheese
(Contains: Milk)
180 grams
Macaroni
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya)
1 sachet(s)
Mexican Style Spice Mix
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten, Wheat)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
Not included in your delivery
20 grams
Butter
1 tbsp
Plain Flour
200 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the macaroni.
Meanwhile, cut the tomato into 1cm chunks. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Grate the cheese.
When boiling, stir the macaroni into the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the sliced pepper and fry until tender, 5-6 mins.
Once softened, add the butter (see pantry for amount), garlic and Mexican style spice mix to the pepper. Fry for 1 min.
Once fragrant, stir in the flour (see pantry for amount) and cook until it forms a paste, 1-2 mins - you've made a roux!
Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the creme fraiche, veg stock paste and sugar for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer, thickened, 2-3 mins.
Once the sauce has thickened, remove from the heat and stir in the cooked macaroni and two thirds of the cheese.
Season, then set aside to cool slightly, 4-5 mins.
Lay the tortillas (3 per person) onto a lightly oiled baking tray and spoon the macaroni cheese onto one half of each one.
Sprinkle the remaining cheese over the pasta. Carefully fold the other side over to make a semicircle. 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.
While the quesadillas are baking, in a large bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the cider vinegar. Season with salt and pepper.
Add the tomato to the dressing.
When everything's ready, add the rocket to the tomato bowl and toss together.
Share the quesadillas and salad out between your plates.
Serve with a dollop of ketchup (see pantry for amount) on the side for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, calling it "delicious" and "really nice". Some found it a bit bland and suggested adding chilli for extra heat.
- Ease of prep: Several found it fiddly to assemble, with tortillas often too small for the filling. Consider using larger tortillas for easier assembly.
- Suggestions: Try serving the mac and cheese separately from tortillas. Some preferred it without the wrap, finding the combination too stodgy.
- Portions: Many noted there was too much filling for the tortillas provided. Consider reducing the pasta amount or serving extra on the side.
