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

These quesadillas are a far cry from the simple versions of our youth. Roasted sweet potato and poblano pepper are paired with two types of melty cheese, all folded into crispy flour tortillas. A bright radish tomato salsa and a spiced lime crema take them over the top.

Build your perfect bite by piling on the salsa and crema-every mouthful is a mix of creamy, crunchy and savory flavors. This recipe is easy enough for a weeknight but impressive enough for guests.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 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

3 unit RadishesView 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

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Peel the sweet potato and cut it into ½-inch cubes. Halve the long green pepper lengthwise and remove the seeds and stem, then cut into thin strips. Peel and halve the onion, then slice into thin half-moons.
2. On a baking sheet, toss the sweet potato, pepper strips and onion with 2 teaspoons olive oil and the southwest spice blend. Spread in an even layer. Roast for 20-25 minutes, until the sweet potato is tender and the vegetables are lightly charred.
3. While the vegetables roast, make the crema: In a small bowl, combine the sour cream and the juice of half the lime. Stir until smooth. Set aside.
4. Prepare the salsa: Dice the tomato and radishes into small cubes. Finely chop the cilantro. In a separate bowl, mix the tomato, radishes and cilantro. Squeeze in the remaining lime juice and season with a pinch of salt. Stir to combine.
5. When the vegetables are done, remove them from the oven. Reduce the oven temperature to 200°F to keep the quesadillas warm later.
6. Heat a large nonstick skillet over medium heat. Add 2 teaspoons cooking oil. Place one tortilla in the skillet. Sprinkle half the cheddar and half the mozzarella evenly over the tortilla. Top with half the roasted vegetables. Cook for 2-3 minutes, until the bottom is golden and the cheese starts to melt.
7. Fold the tortilla in half to cover the filling. Press gently with a spatula. Cook for another 1-2 minutes per side, until golden and crispy. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining tortilla, cheese and vegetables, adding more oil as needed.
8. To serve, cut each quesadilla into wedges. Dollop with the southwest crema and spoon the radish tomato salsa on top. Garnish with extra cilantro if desired.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work, but they are smaller and may not hold as much filling. You may need to use two per quesadilla and adjust cooking time.

What can I substitute for the southwest spice blend?

Mix together 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika and a pinch of garlic powder as a substitute.

How do I store leftovers?

Store leftover quesadillas in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to restore crispiness.