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

These quesadillas are a far cry from the basic versions of your youth. Roasted sweet potatoes and poblano peppers bring smoky sweetness, while a blend of cheddar and mozzarella creates that irresistible gooey pull. A crunchy radish tomato salsa and a dollop of spiced lime crema take them over the top.

Perfect for a quick weeknight dinner or a fun weekend lunch, this recipe is packed with flavor and texture. Serve with extra lime wedges and enjoy!

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 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

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potato into ½-inch cubes. Halve and peel the onion, then cut into ½-inch wedges. Remove the stem and seeds from the poblano (long green pepper) and slice into ½-inch strips.
3. Toss the sweet potato, onion and poblano on the prepared baking sheet with a drizzle of olive oil, half the Southwest Spice Blend, salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
4. While the vegetables roast, prepare the crema: In a small bowl, combine the sour cream, juice of half the lime and remaining Southwest Spice Blend. Season with salt and pepper to taste. Set aside.
5. Make the salsa: Dice the tomato and radishes into small cubes. Chop the cilantro. In a bowl, mix the tomato, radish, cilantro and a squeeze of lime juice. Season with salt and pepper.
6. Assemble the quesadillas: Place the flour tortillas on a clean work surface. Sprinkle half the cheddar and mozzarella on one half of each tortilla. Divide the roasted vegetables evenly over the cheese, then top with the remaining cheese. Fold the other half of the tortilla over the filling.
7. Heat a large non-stick skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese is melted. Repeat with the second quesadilla.
8. Cut each quesadilla into wedges. Serve with the radish tomato salsa and a dollop of Southwest crema. Enjoy!

Recipe Tips

FAQ

Can I use a different type of pepper?

Yes, you can substitute the poblano with a green bell pepper for a milder flavor or use a jalapeño for more heat.

Can I make these quesadillas vegan?

To make vegan, use dairy-free cheese and a plant-based sour cream. The rest of the ingredients are naturally plant-based.

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 restore crispness.