Sweet Potato & Poblano Quesadillas

🥘 Ingredients

• cheddar cheese
  ½ cup
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• flour tortillas
  2 pieces
• lime
  1 unit
• long green pepper
  1 unit
• mozzarella cheese
  ½ cup
• olive oil
  2 tbsp
• onion
  1 unit
• radishes
  ½ cup
• sour cream
  ¼ cup
• southwest spice blend
  1 tbsp
• sweet potato
  1 unit
• tomato
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• large pan
• medium bowl
• small bowl
• second 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 cooking oil , salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ⏱️ 20 minutes . Remove roasted sweet potato from sheet.

   sweet potato: 1 unit, cooking oil: 1 tbsp
2. 

   2

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

   long green pepper: 1 unit, onion: 1 unit, radishes: ½ cup, tomato: 1 unit, cilantro: ¼ cup, lime: 1 unit, southwest spice blend: 1 tbsp
3. 

   3

   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.
4. 

   4

   In a medium bowl , combine radishes, tomato, cilantro, minced onion, a squeeze of lime juice, and a large drizzle of olive oil . Season generously with salt and pepper. To the small 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: ¼ cup
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 cooked veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create quesadillas.

   flour tortillas: 2 pieces, cheddar cheese: ½ cup, mozzarella cheese: ½ cup
6. 

   6

   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.