Loaded Chicken, Sweet Potato &Amp; Pepper Quesadillas with Southwest Crema and Tomato Salsa

These quesadillas are bursting with flavor, featuring roasted sweet potatoes, sautéed green peppers and tender chicken, all held together by a blend of cheddar and mozzarella cheese. The combination of textures and tastes is simply irresistible.

To take them over the top, we’ve added a bright tomato salsa and a creamy Southwest-spiced lime crema. Each bite is a perfect balance of savory, tangy and fresh. Get ready to build the ultimate quesadilla!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. Transfer to a plate.
2. While sweet potatoes roast, core, deseed and dice green pepper. Halve, peel and dice onion; mince a few pieces until you have 1 tablespoon (2 for 4 servings). Dice tomatoes. Finely chop cilantro. Quarter lime. Reserve ½ teaspoon Southwest Spice Blend in a small bowl for Step 4.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and diced onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Once sweet potatoes are done, add to pan along with remaining Southwest Spice Blend. Cook, stirring, until fragrant, 1 minute. Turn off heat.
4. In a medium bowl, combine tomatoes, cilantro, minced onion, a squeeze of lime juice and a large drizzle of olive oil. Season generously with salt and pepper. To bowl with reserved Southwest Spice Blend, 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. Place tortillas on a clean work surface. In a second small bowl, combine cheddar and mozzarella. Sprinkle half the cheese mixture onto one half of each tortilla. Top with veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create quesadillas.
6. Wash out pan used for veggies. Heat a drizzle of oil in same pan over medium-high heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches. Cut quesadillas into wedges and divide between plates. Top with salsa and Southwest crema. Serve with 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 Monterey Jack, pepper jack or any good melting cheese.

Can I make these quesadillas ahead of time?

You can prep the fillings and crema ahead, but it’s best to assemble and cook the quesadillas just before serving to keep them crispy.

What can I serve with these quesadillas?

They pair well with a side of black beans, rice or a simple green salad.