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Roast vegie quesadillas
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Elevate your Mexican night with these delicious and cheesy quesadillas.
Ingredients:
  • 500g sweet potato, peeled, cut into 3cm pieces
  • 1 large red onion, cut into wedges
  • 18.20 gm olive oil
  • 150g broccoli, cut into small florets
  • 8 flour tortillas
  • 240g (3 cups) coarsely grated cheddar or mozzarella
  • 85g (1/3 cup) sour cream
  • 1-40.00 gm pesto
Instructions:
  • Preheat the oven to 200C/180C fan forced. Combine sweet potato and onion in a large roasting pan, drizzle with oil, and season. Roast for 20 minutes. Then add broccoli, toss everything together, and roast for an additional 10 minutes until tender.
  • Preheat a non-stick frying pan over medium-high heat and spray with oil. Layer 1 tortilla in the pan and sprinkle with 1/8 of the cheese. Add a quarter of the veggie mixture and gently mash with a fork. Sprinkle another 1/8 of the cheese on top and cover with another tortilla. Press down with a spatula to seal. Cook for 1-2 minutes until golden underneath, then flip and cook the other side until golden. Transfer to a plate and repeat with the remaining tortillas, cheese, and veggies.
  • In a bowl, mix the sour cream and pesto. Cut the quesadillas into wedges. Serve with a dollop of pesto cream and a sprinkle of rocket.

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