Sweet Potato and Poblano Quesadillas

🥘 Ingredients

• Southwest Spice Blend
  1 tsp
• cheddar cheese
  1 c
• cilantro
  2 tbsp
• flour tortillas
  2 pieces
• lime
  1 piece
• mozzarella cheese
  1 c
• olive oil
  1 tbsp
• poblano pepper
  1 piece
• radishes
  4 pieces
• roma tomato
  1 piece
• sour cream
  3 tbsp
• sweet potatoes
  2 pieces
• vegetable oil
  2 tbsp
• yellow onion
  1 piece

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Peel and dice sweet potatoes 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 ⏱️ 20 minutes . Transfer to a medium bowl . Heat broiler to high or increase temperature to 500°F.

   sweet potatoes: 2 pieces, vegetable oil: 2 tbsp
2. 

   2

   Meanwhile, halve, deseed, and dice poblano pepper . Halve, peel, and dice yellow onion . Mince a few pieces until you have 1 TBSP. Finely chop cilantro leaves and stems. 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 pepper: 1 piece, yellow onion: 1 piece, cilantro: 2 tbsp, roma tomato: 1 piece, radishes: 4 pieces, lime: 1 piece, Southwest Spice Blend: 1 tsp
3. 

   3

   Heat a drizzle of olive 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. Cook until fragrant ⏱️ 1 minute . Turn off heat.

   olive oil: 1 tbsp
4. 

   4

   In a second medium bowl , combine radishes, tomato, cilantro, minced onion, juice from 1 lime wedge, and a large drizzle of olive oil. Season generously with salt and pepper. To the bowl with reserved Southwest Spice, 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.

   sour cream: 3 tbsp
5. 

   5

   Rub one side of each flour tortillas with a drizzle of oil. Place tortillas oiled sides down on the baking sheet used for sweet potato. Combine cheddar cheese and mozzarella cheese in a second 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.

   flour tortillas: 2 pieces, cheddar cheese: 1 c, mozzarella cheese: 1 c
6. 

   6

   Broil or bake quesadillas until golden brown ⏱️ 1 minute per side. Cut quesadillas into wedges. Divide quesadillas and salsa between plates. Dollop quesadillas with crema. Serve with remaining lime wedges on the side for squeezing over.