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

These aren’t your average quesadillas. We’ve taken the classic and elevated it with roasted sweet potatoes, tender poblano peppers and a gooey blend of cheddar and mozzarella. The result is a crispy, cheesy and satisfying meal that’s packed with flavor.

To top it all off, we’ve added a bright and crunchy radish tomato salad and a dollop of spiced lime crema. Each bite is a perfect balance of creamy, crunchy and tangy. It’s a quick and easy dinner that feels special enough for a weekend treat.

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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 tablespoon Southwest Spice BlendView 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 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LimeView 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. Preheat the oven to 450°F with a rack in the top position. Wash and dry all produce. Peel and dice the sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of vegetable oil, salt and pepper. Roast, tossing halfway through, until browned and tender, about 20 minutes. Transfer to a medium bowl. Turn the broiler to high or increase oven temperature to 500°F.
2. Meanwhile, halve, deseed and dice the poblano pepper. Halve, peel and dice the yellow onion. Mince a few pieces of onion until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop the cilantro leaves and stems. Dice the Roma tomato. Trim and quarter the radishes. Cut the lime into wedges. Place ½ teaspoon of the Southwest Spice Blend in a small bowl; set aside the rest for cooking the vegetables.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the diced poblano and onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. Add the roasted sweet potato and the remaining Southwest Spice Blend. Cook until fragrant, 1-2 minutes. Turn off the heat.
4. In a second medium bowl, combine the radishes, tomato, cilantro, minced onion, juice from 1 lime wedge (2 for 4 servings) and a large drizzle of olive oil. Season generously with salt and pepper. To the small bowl with the reserved Southwest Spice, add the sour cream, a squeeze of lime juice and a pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency.
5. Rub one side of each tortilla with a drizzle of vegetable oil. Place the tortillas oiled sides down on the baking sheet used for the sweet potato (use 2 baking sheets for 4 servings). Combine the cheddar and mozzarella in a small bowl. Evenly divide the cheese between one half of each tortilla. Top with the vegetable mixture, then sprinkle with the remaining cheese. Fold the tortillas in half to form two quesadillas (four for 4 servings).
6. Broil or bake the quesadillas until golden brown, 1-2 minutes per side. Cut the quesadillas into wedges. Divide the quesadillas and salsa between plates. Dollop the quesadillas with the crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the cheddar and mozzarella with Monterey Jack, pepper jack or a Mexican blend cheese.

How do I make this recipe vegan?

To make it vegan, use dairy-free cheese and replace the sour cream with a plant-based version or a cashew crema.

Can I prepare the filling in advance?

Absolutely! Roast the sweet potatoes and cook the poblano and onion mixture up to 2 days ahead. Store them in the refrigerator and assemble the quesadillas when ready.