Quesadillas & Sweet Potato Melt

400g

400

CO2

15%

kcal

45%

Protein

40%

Fat

Carbs

Quesadilla literally means “cheesy little thing”. This recipe takes the humble quesadilla to the next level with crispy griddled tortillas packed full of chicken, cheese, and peppers, served up with our creamy cashew melt. These Mexican parcels of goodness are a firm favorite.

Climate Kitchen Hacks: We replace the large quantities of cheese in traditional recipes with creamy avocado and a delicious cashew melt to reduce the carbon footprint and reduce the saturated fat content.  The same serving size has a 50% lower carbon footprint, 25% fewer calories, and 40% less fat than regular quesadilla recipes.

Serves: 4 (snack)

Prep Time: 15 mins 

Cooking Time: 15 mins

Ingredients:

  • 1 large sweet potato (150g), whole

  • 4-8 sprays of canola (rapeseed) oil

  • 4 flour tortillas

  • 1/2 cup (120g) red bell pepper, finely diced

  • 1/4 cup (60g) cooked chicken, shredded

  • 1/2 cup (120g) avocado, sliced

  1. Prick the sweet potato with a fork and microwave (at 800W power) for 6-9 minutes until soft.

    Preheat a fan-assisted oven to 175°F / 80°C / Gas mark 1 (for a non-fan oven 210°F / 100°C / Gas mark 1).

  2. Assemble, measure, and prepare the ingredients.

  3. Heat a skillet over a low-medium heat. Coat the pan with 1-2 sprays of oil.

  4. Place a tortilla in the skillet and sprinkle over a layer of diced pepper, chicken, avocado and cheese to cover the whole tortilla base.

  5. Using a spatula, fold the tortilla over to form a half-moon shape.

  6. Cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.

  7. Repeat with the remaining tortillas and filling. Keeping the cooked tortillas warm in the oven.

  8. While the tortillas are cooking, place the soft inside of the cooked sweet potato, cashews, and vegetable broth in a blender and pulse until smooth. The mix should have a firm yogurt-like consistency. You may need to shake or stir the mix as it blends (don’t be tempted to add more liquid as this will make the melt too runny). 

  9. Cut each of the cooked quesadillas into wedges.

  10. Serve hot with the sweet potato and cashew melt dip and a wedge of lime.

    ¡Buen apetito!

  • 1/2 cup (120g) shredded cheese (cheddar, Monterey Jack, or a blend)

  • 1/4 cup (30g) cashews (fairtrade certified)

  • 1/2 cup (120 ml) vegetable broth

  • Food processor or hand blender

Instructions:

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