Sweet Potato & Pepper Quesadillas

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• cheddar cheese
  1 c
• cilantro
  ½ ounce
• cooking oil
  1 tbsp
• flour tortillas
  4
• lime
  1
• long green pepper (diced)
  2
• mozzarella cheese
  1 c
• olive oil
  2 tsp
• pepper
• salt
• sour cream
  6 tbsp
• sweet potatoes (sweet)
  2
• tomato
  2
• yellow onion
  2

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack, tossing halfway through, until browned and tender, ⏱️ 25 minutes . Transfer to a plate.

   sweet potatoes: 2 (sweet), cooking oil: 1 tbsp, salt, pepper
2. 

   2

   While sweet potato roasts, core, deseed, and dice long green pepper . Halve, peel, and dice yellow onion ; mince a few pieces until you have 1 TBSP. Dice tomato . Finely chop cilantro . Quarter lime . Place ½ tsp Southwest Spice Blend in a small bowl and reserve for later.

   long green pepper: 2 (diced), yellow onion: 2, tomato: 2, cilantro: ½ ounce, lime: 1, Southwest Spice Blend: 2 tbsp
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and diced onion; season with salt and pepper. Cook until tender, ⏱️ 5 minutes . Add sweet potato along with the remaining Southwest Spice Blend. Cook until fragrant, ⏱️ 1 minute . Turn off heat.
4. 

   4

   In a medium bowl , combine tomato, cilantro, minced onion, a squeeze of lime, and a large drizzle of olive oil . Season generously with salt and pepper. To the bowl with reserved Southwest Spice Blend, add sour cream , a squeeze of lime, and a pinch of salt. Stir in water 1 tsp at a time until drizzling consistency.

   olive oil: 2 tsp, sour cream: 6 tbsp
5. 

   5

   Place flour tortillas on a clean work surface. In a second small bowl , combine cheddar cheese and mozzarella cheese . Sprinkle half the cheese mixture onto one half of each tortilla. Top with the cooked veggies, then sprinkle with the remaining cheese mixture. Fold tortillas in half to create quesadillas.

   flour tortillas: 4, cheddar cheese: 1 c, mozzarella cheese: 1 c
6. 

   6

   Wash out the pan used for the veggies. Heat a drizzle of oil in the same large pan over medium-high heat. Add quesadillas and cook until golden brown and cheese melts, ⏱️ 4 minutes per side; work in batches if needed. Cut into wedges and divide between plates. Top with the salsa and crema. Serve with any remaining lime wedges. ```