Loaded Sweet Potato and Bacon Quesadillas with Tomato Salsa and Southwest Crema

These loaded quesadillas are a flavor-packed meal that brings together roasted sweet potatoes, crispy bacon and a medley of melted cheeses. The combination of sweet, savory and spicy elements creates an unforgettable bite.

Topped with a bright tomato salsa and a tangy Southwest crema, each quesadilla is a perfect balance of textures and tastes. Whether for a quick dinner or a fun lunch, this recipe is sure to become a favorite.

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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

4 ounce BaconView 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

2 unit TomatoView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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 tablespoons 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 pan size, 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 corn tortillas instead of flour?

Yes, corn tortillas work well, but they may be smaller and more prone to breaking. Warm them briefly before filling to make them more pliable.

How do I make the Southwest crema dairy-free?

Substitute the sour cream with a dairy-free alternative like cashew cream or coconut yogurt. The flavor will still be delicious.

Can I prepare the vegetables ahead of time?

Absolutely! Roast the sweet potatoes and sauté the peppers and onions up to 2 days in advance. Store them in the fridge and assemble the quesadillas when ready.