Kids’ Sweet Potato & Corn Quesadillas
with Mango Cups, Carrot Sticks & Chocolate Chips
- Wheat
- Soy
- Milk
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.
Ingredients
1 unit
Sweet Potato
12 ounce
Mango
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
9 ounce
Carrot
1 teaspoon
Garlic Powder
½ cup
Mexican Cheese Blend
(Contains: Milk)
½ unit
Corn
3 ounce
Semisweet Chocolate Chips
(Contains: Soy)
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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!).
• 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.
• 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.)
• 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!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique sweet potato and corn combo in quesadillas, though some found it a bit bland.
- Ease of prep: Microwaving sweet potatoes caused issues for several; some ended up with burnt or rubbery results.
- Suggestions: Consider adding black beans for extra flavor. Try dipping quesadillas in BBQ sauce for a tasty twist 🍲.
- Portions: Some felt there wasn't enough sweet potato to make the mash as described.
- Kid-friendly: Most kids loved the meal, especially the quesadillas, though some weren't fans of the carrot sticks.
