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

These quesadillas are loaded with flavor from roasted sweet potatoes and green peppers, plus two types of gooey, melted cheese. The combination of cheddar and mozzarella creates the perfect cheesy pull. But the real stars are the toppings: a bright tomato salsa and a spiced lime crema that add freshness and zing.

Building the perfect bite is half the fun-pile on the salsa and crema and enjoy a little bit of everything in each wedge. This recipe is a fantastic way to enjoy a meatless meal that’s satisfying and full of texture.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView 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

3 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView 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 potato 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 potato roasts, 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 tomato. Finely chop cilantro. Quarter lime. Place ½ teaspoon Southwest Spice Blend (you’ll use the rest in the next step) in a small bowl and reserve 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, until tender, 5-7 minutes. Once sweet potato is 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 tomato, 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 cooked 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 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 other melting cheeses like Monterey Jack, pepper jack or a Mexican blend.

How do I make the quesadillas gluten-free?

Use gluten-free tortillas instead of flour tortillas. Ensure all other ingredients are gluten-free.

Can I prepare the filling ahead of time?

Absolutely! Roast the sweet potatoes and sauté the peppers and onions up to 2 days in advance. Store in the refrigerator, then assemble and cook the quesadillas when ready.