July 18, 2017

Summertime recipes – sweet potato & shallot quesadillas

It’s that time again – we have another summertime recipe for you! This week we’ve chosen something quite simple, but delicious – it’s perfect for a light lunch, or just add some side dishes with it to turn it in to a great dinner. How do sweet potato and shallot quesadillas sound? Take a look at what you’ll need and how to make them below…

Here’s what you’ll need…

4 small, or 2 large, sweet potatoes
1 tbsp olive oil
4 banana shallots, finely sliced into rounds
200g frozen broad beans
4 corn tortillas
60g Edam, coarsely grated

Here’s what you’ll need to do…

  1. Prick the potatoes all over with a fork, then put in a microwaveable bowl, cover and microwave on high for 10 mins or until soft in the centre.
  2. Meanwhile, heat the oil in a frying pan over a medium heat, add the shallots and cook, stirring often, for 10 mins or until soft and beginning to brown. Remove and set aside.
  3. Cook the broad beans in a pan of boiling salted water for 3 mins, then drain and run under cold water. Pop half out of their pale thicker skins and leave the rest.
  4. To assemble, put a tortilla in the same frying pan you used for the shallots, over a medium heat.
  5. Scatter over a quarter of the cheese, then squeeze over half the potatoes, skin included, sprinkle over half the onions and broad beans, and finish with another quarter of the cheese.
  6. Season well, then put a second tortilla on top.
  7. Leave to cook and heat through for 2 mins, then flip over to cook the other side for another 2 mins.
  8. Tip out onto a board and repeat with the remaining ingredients. Slice and serve.

Let us know if you try this recipe and how it goes by leaving a comment below.


(Source: https://www.bbcgoodfood.com/recipes/sweet-potato-shallot-quesadillas)


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