Cheesy Sheet Pan Sweet Potato Quesadillas
with BBQ Sauce & Cucumber-Lime Salad
Cooking time
30 minutes
Servings
4
Calories
560 /serving
All hail the handheld dinner: it scores points with big and little people. In this case, big people will like having only sheet pans to clean. And little people will like topping the tortillas with vegetarian goodies like chunks of roasted sweet potatoes, mozzarella for melting and green scallion tops for a little zing. While the quesadillas bake, pull together a lime-dressed salad from cucumbers and baby greens and dole out BBQ sauce for dunking.
We will send you:
- 680g Sweet potatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 3 Cucumbers
- 1 Lime
- 120ml BBQ sauce
- 120g Grated mozzarella
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Peeler
2 Sheet pans
Oil
Salt & pepper (S&P)
Basting brush
Parchment paper
Total Fat
16 g
Saturated Fat
7 g
Sodium
1580 mg
Total Carb
91 g
Sugars
22 g
Protein
19 g
Fibre
10 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Peel and small-dice the sweet potatoes. On 2 lined sheet pans, toss with a drizzle of oil, the spices and S&P. Roast, stirring halfway, 15 to 20 min., until browned and tender. Transfer to a plate to cool slightly. Reserve the sheet pans.
Mise en place
Meanwhile, juice the lime. Thinly slice the scallions crosswise, separating the white bottoms and green tops. Thinly slice the cucumbers crosswise.
Assemble the quesadillas
Place the tortillas on a dry work surface. Top half of each tortilla with the sweet potatoes, cheese and green tops of the scallions. Fold in half and press firmly.
Bake the quesadillas
Lightly oil the reserved lined sheet pans. Arrange the quesadillas on the sheet pans and brush with oil. Bake, 5 to 7 min., until golden. Remove from the oven, flip and press lightly. Bake, 5 to 7 min., until crisp and golden brown.
Make the salad
Meanwhile, in a large bowl, combine the lime juice, white bottoms of the scallions, 3 tbsp oil and S&P. Add the baby greens and cucumbers; toss well.
Plate your dish
Divide the BBQ sauce between your plates and spread out in a circular motion. Top with the quesadillas and salad. Bon appétit!
