You won’t believe how sweet potato plus cheese transforms into a hearty and delicious filling for quesadillas. With caramelised onion and a creamy salsa, we’ve reinvented the classic quesadilla with an American touch and we’re guessing you won’t look back!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
All-American spice blend(ContainsSulphitesMay be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Peel the sweet potato and cut into 1cm chunks. Place the sweet potato and All-American spice blend on an oven tray lined with baking paper. Drizzle with olive oil and toss to coat. Roast for 20 minutes or until just tender. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time!
While the sweet potato is roasting, thinly slice the red onion. In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, for 5-6 minutes or until softened. Add the balsamic vinegar and cook for a further 3-5 minutes or until dark and sticky. TIP: Stand back! Vinegar emits a strong vapour when heated.
Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges. Roughly chop the chives. Roughly chop the tomato. Dice the avocado into 1cm chunks. Transfer the roasted sweet potato to a bowl and roughly mash with a potato masher or fork. Stir through the lemon zest and the salt.
Place 1/2 the mini flour tortillas (see ingredients list) on the oven tray lined with baking paper, top with the sweet potato mixture, some caramelised onion, some chives (save some for the salsa) and shredded Cheddar cheese. Top with remaining tortillas. Press down on the tortillas gently with the spatula. Brush or spray the tortillas with a drizzle of olive oil. Bake for 5-6 minutes, or until the cheese has melted and the tortillas are golden.
While the quesadillas are baking, combine the tomato, avocado and remaining chives in a medium bowl. Squeeze in some lemon juice and drizzle with a little olive oil. Season with salt and pepper and stir to combine.
Cut the quesadillas into quarters and divide between plates. Top with the avocado salsa.