---
title: Sweet Potato & Poblano Quesadillas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sweet-potato-and-poblano-quesadillas-61f98896e84b797e037a6619
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Veggie
  - Vegetarian
  - Quick
  - Comfort Food
rating: 4.5
rating_count: 15600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the unique combination of sweet potato and poblano, creating a delicious blend of sweet and savory flavors.
  - theme: Ease of prep
    text: Some found the prep time-consuming due to extensive chopping, but most agreed the result was worth the effort.
image: "https://images.recipes.furrysalamander.com/sweet-potato-poblano-quesadillas.avif"
---
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Peel and dice @sweet potato{1%unit} into ½-inch pieces. Toss on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ~{20%minutes}. Remove roasted sweet potato from sheet.

While sweet potato roasts, core, deseed, and dice @long green pepper{1%unit}. Halve, peel, and dice @onion{1%unit}; mince a few pieces until you have 1 tbsp. Trim and finely dice @radishes{½%cup}. Dice @tomato{1%unit}. Finely chop @cilantro{¼%cup}. Quarter @lime{1%unit}. Place ½ tsp @southwest spice blend{1%tbsp} in a #small bowl{} and reserve for later.

Heat a drizzle of cooking 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 done roasting, add to pan along with remaining southwest spice blend. Cook until fragrant ~{1%minute}. Turn off heat.

In a #medium bowl{}, combine radishes, tomato, cilantro, minced onion, a squeeze of lime juice, and a large drizzle of @olive oil{2%tbsp}. Season generously with salt and pepper. To the #small bowl{} with reserved southwest spice blend, add @sour cream{¼%cup}, a squeeze of lime juice, and a pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Place @flour tortillas{2%pieces} on a clean work surface. In a #second small bowl{}, combine @cheddar cheese{½%cup} and @mozzarella cheese{½%cup}. Sprinkle half the cheese mixture onto one half of each tortilla. Top with cooked veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create quesadillas.

Wash out pan used for veggies. Heat a drizzle of cooking oil in pan over medium-high heat; add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. Depending on the size of your pan, you may need to work in batches. Cut quesadillas into wedges and divide between plates. Top with salsa and crema. Serve with remaining lime wedges on the side.