Sweet Potato and Poblano Quesadillas

🥘 Ingredients

• Southwest spice blend
  2 tbsp
• cheddar cheese
  1 c
• cilantro (chopped)
  ½ ounce
• flour tortilla
  4 unit
• lime (quartered)
  2 unit
• mozzarella cheese
  1 c
• olive oil
  2 tbsp
• pepper
• poblano peppers (diced)
  2 unit
• radishes (quartered)
  6 unit
• roma tomato (diced)
  2 unit
• salt
• sour cream
  1/2 c
• sweet potato
  2 unit
• vegetable oil
  2 tsp
• yellow onion (diced)
  2 unit

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large pan
• medium bowl
• small bowl

1. 

   1

    Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Peel and dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of vegetable oil , salt , and pepper .

   sweet potato: 2 unit, vegetable oil: 2 tsp, salt, pepper
2. 

   2

   Roast, tossing halfway through, until browned and tender, ⏱️ 20 minutes . Transfer to a medium bowl . Heat broiler to high or increase temperature to 500 degrees.
3. 

   3

    Meanwhile, halve, deseed, and dice poblano peppers . Halve, peel, and dice yellow onion . Mince a few pieces until you have 1 TBSP (2 TBSP for 4 servings). Finely chop cilantro . Dice roma tomato . Trim and quarter radishes . Quarter lime . Place ½ tsp Southwest spice blend in a small bowl (save the rest for cooking your veggies).

   poblano peppers: 2 unit (diced), yellow onion: 2 unit (diced), cilantro: ½ ounce (chopped), roma tomato: 2 unit (diced), radishes: 6 unit (quartered), lime: 2 unit (quartered), Southwest spice blend: 2 tbsp
4. 

   4

    Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add poblano and diced onion; season with salt and pepper. Cook, stirring, until tender, ⏱️ 5 minutes . Once sweet potato is roasted, add to pan along with remaining Southwest spice blend. Cook until fragrant, ⏱️ 2 minutes . Turn off heat.
5. 

   5

    In a medium bowl , combine radishes, tomato, cilantro, minced onion, juice from 1 lime wedge (2 lime wedges for 4 servings), and a large drizzle of olive oil . Season generously with salt and pepper. To bowl with reserved Southwest spice blend, add sour cream , a squeeze of lime juice, and a pinch of salt. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

   olive oil: 2 tbsp, sour cream: 1/2 c
6. 

   6

    Rub one side of each flour tortilla with a drizzle of vegetable oil. Place tortillas oiled sides down on baking sheet used for sweet potato. (Use 2 baking sheets for 4 servings.) Combine cheddar cheese and mozzarella cheese in a small bowl . Evenly divide cheese between 1 side of each tortilla. Top with veggie mixture, then sprinkle with remaining cheese. Fold tortillas in half to create two quesadillas (four for 4 servings).

   flour tortilla: 4 unit, cheddar cheese: 1 c, mozzarella cheese: 1 c
7. 7

    Broil or bake quesadillas until golden brown, ⏱️ 2 minutes per side. Cut quesadillas into wedges. Divide quesadillas and salsa between plates. Dollop quesadillas with crema. Serve with lime wedges on the side for squeezing over.