Roasted Red Pepper and Sweet Potato Quesadillas
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
These quick and easy quesadillas are great as part of a Mexican feast or as a tasty lunch.
Course: Main Course
Cuisine: Mexican
Servings: 1 person
Author: Emma Walton
  • 2 flour tortillas
  • 1 sweet potato
  • 1 red sweet pepper
  • 75 grams feta
  • 2 spring onions
  • 1/2 a lime
  • 1 red chilli pepper
  • 1/2 bunch coriander
  1. Turn your oven up to a high heat (at least gas mark 6) and place the red pepper and sweet potato into the oven.
  2. Leave these to roast for 30mins until the sweet potato is soft and the pepper has begun to blacken.
  3. Once the pepper and potato have roasted remove from the oven to cool slightly.
  4. Scoop the potato flesh from the skin and add to a bowl with the sliced pepper and spring onions before stirring in chilli, juice of the lime, coriander and crumbled feta.
  5. Stir the mixture well so the flavours are evenly distributed.
  6. Place the first flour tortilla into a griddle pan on a medium heat.
  7. Spread the potato mix oven the tortilla evenly and top with the second tortilla.
  8. Heat the quesadilla for five minutes on both sides before serving.
Recipe Notes

Take a shortcut!

For a quick dinner, cut the pepper in half and blacken in a hot griddle pan. The sweet potato can also be softened in a microwave on high heat for 10 minutes.