Kids’ Sweet Potato & Corn Quesadillas

Name: Kids’ Sweet Potato & Corn Quesadillas with Mango Cups, Carrot Sticks & Chocolate Chips
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Potato; 12 oz Mango; 6 Tortillas; 9 oz Carrot; 1 tsp Garlic Powder; 1/2 cup Mexican Cheese Blend; 1/2 Corn; 3 oz Chocolate Chips; 4 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Mango Cups, Carrot Sticks & Chocolate Chips

By Recipe0 System

With just 10 minutes of prep and 15 minutes of cooking, you’ll have this hearty, kid-pleasing lunch, complete with sides and dessert, ready for now or for later. You’ll fill kid-friendly quesadillas with tender sweet potato, sweet corn, and melty Mexican cheese blend. Fry them to golden perfection in a hot pan, then serve with carrot sticks, diced mango, and a handful of chocolate chips. Serve right away at home, or stash away to pack for school—either way it’s a slam dunk! This recipe is designed to provide lunch for multiple days. For each lunch meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Potato
12 oz Mango
6 Tortillas
9 oz Carrot
1 tsp Garlic Powder
1/2 cup Mexican Cheese Blend
1/2 Corn
3 oz Chocolate Chips
4 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Peel and dice sweet potato into ½-inch pieces. Place in a large microwave-safe bowl. Cover tightly with plastic wrap.

Microwave sweet potato until tender, 6-8 minutes. Carefully remove plastic wrap (watch out for steam!).
2

While sweet potato cooks, drain corn, then pat dry with paper towels. Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Add garlic powder, half the corn (all for 6 servings), salt, and pepper. Cook, stirring occasionally, until corn is warmed through, 3-4 minutes.

Turn off heat. Transfer corn to bowl with sweet potato; mash with a potato masher or fork until combined and sweet potato is mostly smooth. Wash out pan.
3

Place tortillas on a clean work surface. Add sweet potato mixture to bottom half of each tortilla; top with Mexican cheese blend. Fold tortillas in half to create quesadillas.

Heat a large drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are browned and cheese melts, 3-4 minutes per side. Transfer to a cutting board. (For 6 servings, you may need to work in batches, adding a drizzle of oil for each batch.)
4

To serve: Cut quesadillas into 3 wedges. Divide between plates and serve with mango, carrot sticks, and chocolate chips.

To stash: Let quesadillas cool completely before cutting into 3 wedges. Refrigerate quesadillas, mango, and carrot sticks in separate containers and pack as desired!

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