Kids’ Sweet Potato & Corn Quesadillas

Name: Kids’ Sweet Potato & Corn Quesadillas Pick this meal & we’ll donate 10 meals to No Kid Hungry
Total time: 15 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Sweet Potatoes; 9 ounce Carrots; 1 unit Corn; 1 teaspoon Garlic Powder; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 12 ounce Pineapple; 3 ounce Semisweet Chocolate Chips; Salt; Pepper; 4 teaspoon Cooking Oil

Pick this meal & we’ll donate 10 meals to No Kid Hungry

Recipe Development TeamPublished on October 02, 2024

Get Free Steak + 10 Free Meals

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.

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

Nutrition Values

/ per serving

Calories640 kcal

Fat26 g

Saturated Fat11 g

Carbohydrate84 g

Sugar40 g

Dietary Fiber7 g

Protein12 g

Cholesterol20 mg

Sodium610 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Large Bowl

•Plastic Wrap

•Paper Towel

•Large Pan

•Potato Masher

•Strainer

Instructions

• 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!