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

These quesadillas are a far cry from the basic versions of your youth. Roasted sweet potato and poblano pepper bring smoky sweetness, while a blend of mozzarella and Mexican cheeses creates the perfect melty pull. A bright radish tomato salsa and a spiced lime crema add freshness and tang.

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

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Ingredients

2 unit Flour TortillasView 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

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potato into ½-inch cubes. Halve and peel onion, then cut into ½-inch wedges. Core and seed poblano pepper, then slice into thin strips. Toss sweet potato, onion and poblano with olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. While vegetables roast, prepare the crema: In a small bowl, combine sour cream, juice from half the lime and half the Southwest spice blend. Stir until smooth. Season with salt to taste.
3. Make the salsa: Dice tomato and radishes into small cubes. Finely chop cilantro. Combine in a bowl with remaining lime juice, a pinch of salt and a drizzle of olive oil. Set aside.
4. When vegetables are done, reduce oven to 350°F. Lay tortillas on a clean work surface. Sprinkle half of each tortilla with mozzarella and Mexican cheese blend. Top with roasted vegetables, then fold tortilla over to close.
5. Heat cooking oil in a large nonstick skillet over medium heat. Cook quesadillas for 2-3 minutes per side, until golden brown and cheese is melted. Alternatively, place on a baking sheet and bake at 350°F for 5-7 minutes.
6. Cut quesadillas into wedges. Serve with crema and salsa on the side or drizzled on top.

Recipe Tips

FAQ

Can I make these quesadillas ahead of time?

Yes, roast the vegetables and prepare the crema and salsa up to 2 days in advance. Assemble and cook the quesadillas just before serving for best texture.

What can I use instead of Southwest spice blend?

Mix together 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon smoked paprika.

How do I store leftovers?

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