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

Say goodbye to basic quesadillas and hello to a version that’s packed with roasted vegetables, gooey cheese and bold flavors. This recipe combines sweet potatoes and poblanos for a smoky-sweet filling, all folded into golden tortillas. A crunchy radish tomato salsa and a dollop of Southwest crema take it over the top.

Perfect for a quick weeknight dinner or a fun weekend lunch, these quesadillas are as satisfying as they are colorful. The roasted sweet potatoes add natural sweetness, while the poblano brings a mild heat. Pair them with the bright, tangy salsa and creamy spiced sauce for a meal that feels special but comes together easily.

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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 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 any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of pepper instead of poblano?

Yes, you can substitute with green bell pepper for a milder taste or a jalapeño for more heat.

How do I store leftover quesadillas?

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 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.