Roasted Sweet Potato and Pepper Quesadillas with Southwest Crema and Tomato Salsa

These quesadillas are packed with roasted sweet potatoes and green peppers, plus two types of melty cheese. A fresh tomato salsa and a spiced lime crema add the perfect finishing touches.

Build your perfect bite by layering all the components—creamy, crunchy, tangy, and savory—in every wedge.

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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

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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive 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 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 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 a Mexican blend.

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 maintain crispness.

Can I make this recipe vegan?

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