Sweet Potato and Poblano Quesadillas
with Southwest Crema and Radish Tomato Salad
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 unit
Poblano Pepper
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Roma Tomato
3 unit
Radishes
1 tablespoon
Southwest Spice Blend
2 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Cheddar Cheese
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Lime
Not included in your delivery
4 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.