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Roast sweet potato and jalapeno quesadillas

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HERE'S HOW WE MAKE IT

We roast sweet potato and mash it before combining it with toasted cumin, chipotle in adobo, chopped jalapenos, cooked onions, spinach and tasty cheese.  We vacuum seal the two quesadillas and snap freeze them - ready for you to pan fry or crisp up in a sandwich press.

INGREDIENTS

Sweet potato, spinach, pickled jalapeno, cumin, chipotle in adobo, olive oil, garlic, salt, red onion, red wine vinegar, tasty cheese, pita.

ALLERGENS

CONTAINS:
Gluten, Dairy, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (2 QUESADILLAS)
ENERGY2610.4kj
PROTEIN24.3g
FAT TOTAL35.7g
SATURATED16g
CARBS45.6g
- SUGARS19.6g
SODIUM1554.2mg

SIZES

Small:
Two pairs of stuffed tortillas

GOES WITH

Guacamole and sour cream and/or slaw.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Defrost fully. Remove the two quesadillas from the bag. Add a little oil to a non-stick frypan and fry each quesadilla on both sides over medium heat for 2-3 minutes each side. Alternatively, toast in a large sandwich press until crispy and heated through.

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