Kids’ Sweet Potato & Corn Quesadillas
Pick this meal & we’ll donate 10 meals to No Kid Hungry
- Soy
- Wheat
- 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 pineapple, 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! As an added feel-good bonus, HelloFresh will donate 10 meals to No Kid Hungry for each kids’ lunch selected. *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.* *Nutrition values for 1 Sweet Potato & Corn Quesadilla is as follows: Calories 400, Total Fat 19g, Sat. Fat 8g, Cholest. 20mg, Sodium 500mg, Total Carb. 45g, Fiber 3g, Sugar 9g, Protein 10 g.* *Nutrition values for 3 oz of Carrots is as follows: Calories 35, Total Fat 0g, Sat. Fat 0g, Cholest. 0mg, Sodium 60mg, Total Carb. 8g, Fiber 2g, Sugar 4g, Protein 1 g.* *Nutrition values for a 4oz of Pineapple Cup is as follows: Calories 80, Total Fat 0g, Sat. Fat 0g, Cholest. 0mg, Sodium 0mg, Total Carb. 17g, Fiber 0g, Sugar 19g, Protein 0 g.* *Nutrition values for 1 oz of Chocolate Chips is as follows: Calories 150, Total Fat 8g, Sat. Fat 4.5g, Cholest. 0mg, Sodium 0mg, Total Carb. 19g, Fiber 2g, Sugar 15g, Protein 1 g.*
Ingredients
1 unit
Sweet Potatoes
9 ounce
Carrots
1 unit
Corn
1 teaspoon
Garlic Powder
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
12 ounce
Pineapple
3 ounce
Semisweet Chocolate Chips
(Contains: Soy)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
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!
