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. Roasted sweet potatoes and poblano peppers bring smoky sweetness, while a blend of cheddar and mozzarella creates the perfect gooey pull. A crunchy radish tomato salsa and a dollop of spiced lime crema take every bite to the next level.

Build your perfect bite by piling on the salsa and crema-each forkful is a mix of textures and flavors that will make this a new weeknight 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 on top rack, 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 (you’ll use the rest 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 second 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 each tortilla. Top with veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create quesadillas.
6. Broil quesadillas on top rack until golden brown, 1-2 minutes per side. Cut into wedges. Divide quesadillas between plates. Top quesadillas with salsa and crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I make these quesadillas ahead of time?

Yes, you can roast the sweet potatoes and cook the poblano-onion mixture in advance. Assemble and broil just before serving for the best texture.

What can I use instead of Southwest Spice Blend?

A combination of 1 teaspoon chili powder, ½ teaspoon cumin and ½ teaspoon smoked paprika works well as a substitute.

Can I use corn tortillas instead of flour?

Flour tortillas are recommended for their flexibility and mild flavor, but corn tortillas can be used. Note that they may be smaller and more fragile.