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

These quesadillas are a far cry from the simple melted cheese versions of your youth. We’ve packed them with roasted sweet potato and poblano pepper, plus a blend of cheddar and mozzarella for that perfect gooey pull. The real magic, though, is in the toppings: a crunchy radish tomato salsa and a spiced lime crema that bring everything together.

This recipe is all about building the perfect bite. You’ll roast the sweet potato until caramelized, sauté the poblano and onion, then assemble the quesadillas and broil them to golden perfection. Finish with a generous drizzle of crema and a heap of salsa for a meal that’s as fun to eat as it is delicious.

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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 on top rack, tossing halfway through, until browned and tender, 20-25 minutes. Remove roasted sweet potato from sheet. Heat broiler to high.
2. While sweet potato roasts, 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 reserve for step 4 (you’ll use the remainder in the next step).
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 minute. Turn off heat.
4. In a medium bowl, combine radishes, 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, 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 tortillas. Top with cooked veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create quesadillas.
6. Broil quesadillas until golden brown, 1-2 minutes per side. Watch carefully to avoid burning. 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 pepper instead of poblano?

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

Can I make these quesadillas ahead of time?

You can roast the sweet potato and prep the salsa and crema in advance. Assemble and broil the quesadillas just before serving for best texture.

What can I use instead of sour cream for the crema?

Greek yogurt or a dairy-free yogurt alternative works well as a substitute for sour cream.