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

These aren’t your average quesadillas. We’ve taken a classic comfort food and elevated it with roasted sweet potatoes, tender poblano peppers and a blend of melted cheddar and mozzarella. The result is a crispy, cheesy and satisfying meal that’s perfect for any night of the week.

Topped with a bright and crunchy radish tomato salsa and drizzled with a spiced Southwest crema, each bite is a burst of flavor and texture. Whether you’re a vegetarian or just looking to switch up your dinner routine, these quesadillas are sure to become a new favorite.

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Ingredients

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

4 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

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast, tossing halfway through, until browned and tender, 20-25 minutes. Transfer to a medium bowl. Heat broiler to high.
2. Meanwhile, core, deseed and dice poblano. Halve, peel and dice onion; mince a few pieces until you have 1 tablespoon. Finely chop cilantro. Dice tomato. Trim and finely dice radishes. Quarter lime. Place ½ teaspoon Southwest Spice in a small bowl and set aside (save the rest for cooking your veggies).
3. Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and diced onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. Once sweet potato is done roasting, add to pan along with remaining Southwest Spice. Cook until fragrant, 1-2 minutes. Turn off heat.
4. In a second medium bowl, combine radishes, tomato, cilantro, minced onion, juice from 1 lime wedge and a large drizzle of olive oil. Season generously with salt and pepper. To bowl with reserved Southwest Spice, 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. Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on baking sheet used for sweet potato. In a second small bowl, combine cheddar and mozzarella. Sprinkle half the cheese mixture onto one side of each tortilla. Top with veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create two quesadillas.
6. Broil quesadillas until golden brown, 1-2 minutes per side. Cut into wedges. Divide quesadillas and salsa between plates. Top quesadillas with crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but they may be smaller and more fragile. Handle them gently and adjust cooking time as needed.

Can I make these quesadillas ahead of time?

You can prep the roasted veggies and salsa in advance. Assemble and broil the quesadillas just before serving for the best texture.

What can I substitute for Southwest Spice Blend?

A mix of chili powder, cumin, garlic powder and a pinch of cayenne works well as a substitute.