Sweet potato & goat’s cheese quesadillas

Sweet potato & goat’s cheese quesadillas

Melting cheese, crispy tortilla and the sweet, tender bite of sweet potato make John Whaite's dish something of a masterpiece.

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Healthy1 of your 5 a day
  • Serves6
  • CourseCanape
  • Prepare25 mins
  • Cook15 mins
  • Total time40 mins

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Ingredients

  • 1 large sweet potato, scrubbed
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 unwaxed lime, finely grated zest, plus wedges to serve
  • 4 large wholewheat tortillas (½ x 488g pack)
  • 2 tsp chipotle paste, plus extra to serve (optional)
  • 170g pack No.1 Cave Aged Goat’s Cheese, coarsely grated or crumbled
  • 60g drained jalapeños from a jar, to taste (optional)
  • Olive oil, for brushing
  • Coriander sprigs, to serve (optional)

Method

  1. Preheat the oven to 200ºC, gas mark 6. Slice the sweet potato (use a mandolin if you have one) into about 8 long thin strips. Drizzle with olive oil and toss with a generous pinch of salt and the lime zest. Scatter onto a baking tray and roast for 15-20 minutes until tender

  2. Use a pastry brush to paint ½ of each tortilla with a little chipotle paste – beware, it can be quite spicy. Scatter over the cheese and jalapeños (if using), then add the sweet potato.

  3. Fold the wraps in ½, place onto a baking sheet and brush with olive oil. Roast for 10-15 minutes, until golden and crispy. Allow to cool slightly, then cut each into 3 triangles and serve with coriander sprigs and extra chipotle paste (if liked) and lime wedges on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,361kJ/ 325kcals

Fat

15g

Saturated Fat

7.8g

Carbohydrates

34g

Sugars

5.2g

Fibre

5.2g

Protein

12g

Salt

1g

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