Sweet Potato and Poblano Quesadillas

Sweet Potato and Poblano Quesadillas

with Southwest Crema and Radish Tomato Salad

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As we’ve grown more sophisticated in this life, so have our quesadillas. Gone are the days of the microwaved renditions of our youth (they got the job done, but they definitely weren’t delicious). This cosmopolitan quesadilla is jam-packed with flavorful roasted veggies and tons of gooey, melty cheese. On top, there’s a crunchy radish salsa and dollops of spiced lime crema. A good thing just got a whole lot better.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

1 unit

Poblano Pepper

1 unit

Yellow Onion

¼ ounce


1 unit

Roma Tomato

3 unit


1 tablespoon

Southwest Spice Blend

2 unit

Flour Tortillas


½ cup

Cheddar Cheese


½ cup

Mozzarella Cheese


4 tablespoon

Sour Cream


1 unit


Not included in your delivery

4 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate70 g
Sugar10 g
Dietary Fiber7 g
Protein21 g
Cholesterol65 mg
Sodium840 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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 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 degrees.


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


Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and diced onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. Once sweet potato is roasted, add to pan along with remaining Southwest Spice. Cook until fragrant, 1-2 minutes. Turn off heat.


In a second medium bowl, combine radishes, tomato, cilantro, minced onion, juice from 1 lime wedge (2 lime wedges for 4 servings), and large drizzle of olive oil. Season generously with salt and pepper. To 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.


Rub one side of each tortilla with a drizzle of oil. Place tortillas oiled sides down on baking sheet used for sweet potato. (Use 2 baking sheets for 4 servings.) Combine cheddar and mozzarella 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 (four for 4 servings).


Broil or bake quesadillas until golden brown, 1-2 minutes 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.