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

These roasted sweet potato and poblano quesadillas are a far cry from the microwaved versions of our youth. Loaded with tender roasted sweet potatoes, sautéed poblano and onion and a blend of melted cheddar and mozzarella, they’re a sophisticated take on a classic comfort food. The crunchy radish tomato salsa and dollops of spiced lime crema take them over the top.

Perfect for a quick weeknight dinner, these quesadillas come together in just 35 minutes. The combination of smoky southwest spices, creamy cheese and fresh, bright toppings will make these a new favorite. Serve with extra lime wedges for a burst of citrus.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast, tossing halfway through, until browned and tender, 20-25 minutes. Transfer to a medium bowl. Heat broiler to high or oven to 500°F.
2. Meanwhile, core, deseed and dice poblano. Halve, peel and dice onion; mince a few pieces until you have 1 tablespoon. Finely chop cilantro leaves and stems. Dice tomato. Trim and finely dice radishes. Quarter lime. Place ½ teaspoon Southwest Spice in a small bowl and set aside (save the rest for cooking your veggies).
3. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and diced onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. Once sweet potato is done roasting, add to pan along with remaining Southwest Spice. Cook until fragrant, 1-2 minutes. Turn off heat.
4. In a second medium bowl, combine radishes, tomato, cilantro, minced onion, juice from 1 lime wedge and a large drizzle of olive oil. Season generously with salt and pepper. To bowl with reserved Southwest Spice, add sour cream, a squeeze of lime juice and a pinch of salt. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency.
5. Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on the baking sheet used for sweet potato. In a second small bowl, combine cheddar and mozzarella. Sprinkle half the cheese mixture onto one side of each tortilla. Top with veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create two quesadillas.
6. Broil or bake quesadillas until golden brown, 1-2 minutes per side. Cut into wedges. Divide quesadillas and salsa between plates. Top quesadillas with crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar and mozzarella with Monterey Jack, pepper jack or a Mexican blend for a different flavor.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Can I make this recipe vegan?

To make it vegan, use dairy-free sour cream and cheese alternatives and ensure the tortillas are vegan-friendly.