Roasted Sweet Potato and Poblano Quesadillas with Southwest Crema and Radish Tomato Salsa

These quesadillas are a far cry from the simple melted cheese version you might remember. We’ve loaded them with roasted sweet potato, tender poblano and a blend of cheddar and mozzarella for the ultimate gooey, satisfying bite. The real magic, though, is in the toppings: a bright, crunchy radish tomato salsa and a creamy Southwest-spiced lime crema that ties everything together.

Perfect for a quick weeknight dinner, this recipe comes together in under 30 minutes. The sweet potato roasts while you prep the veggies and the quesadillas broil to golden perfection in just a few minutes. Pile on the salsa and crema and enjoy every flavorful forkful.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with the rack in the top position. Wash and dry all produce. Peel and dice the sweet potato into ½-inch cubes. Toss on a baking sheet with a drizzle of vegetable oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes, tossing halfway through. Transfer the roasted sweet potato to a medium bowl. Turn the oven to broil on high.
2. Meanwhile, core, deseed and dice the poblano pepper. Halve, peel and dice the onion; mince a few pieces until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop the cilantro. Dice the tomato. Trim and finely dice the radishes. Quarter the lime. Place ½ teaspoon of the Southwest spice blend in a small bowl and set aside (you’ll use the rest in the next step).
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced poblano and onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. Add the roasted sweet potato and the remaining Southwest spice blend to the pan. Cook until fragrant, about 1 minute. Turn off the heat.
4. In a second medium bowl, combine the diced radishes, tomato, cilantro, minced onion, a squeeze of lime juice and a large drizzle of olive oil. Season generously with salt and pepper. To the small bowl with the reserved Southwest spice blend, add the sour cream, a squeeze of lime juice and a pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
5. Rub one side of each tortilla with a drizzle of vegetable oil. Place the tortillas, oiled side down, on the baking sheet used for the sweet potato. In a small bowl, combine the cheddar and mozzarella cheeses. Sprinkle half of the cheese mixture onto one side of each tortilla. Top with the vegetable mixture, then sprinkle with the remaining cheese. Fold the tortillas in half to form quesadillas.
6. Broil the quesadillas until golden brown, 1-2 minutes per side. Watch carefully to avoid burning. Cut into wedges. Divide the quesadillas between plates. Top with the salsa and crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the cheddar and mozzarella with any melting cheese like Monterey Jack, pepper jack or a Mexican blend.

Can I make these quesadillas gluten-free?

Absolutely! Use gluten-free tortillas instead of flour tortillas. Check the labels to ensure they are certified gluten-free.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness.