HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Sweet Potato & Poblano Quesadillas

Sweet Potato & Poblano Quesadillas

with Southwest Crema & Radish Tomato Salsa

Hall Of Fame
Read more

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.

Tags:Veggie
Allergens:MilkWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Sweet Potato

1 unit

Poblano Pepper

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Roma Tomato

3 unit

Radishes

1 unit

Lime

1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Flour Tortillas

(ContainsWheat)

½ cup

Cheddar Cheese

(ContainsMilk)

½ cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate75 g
Sugar12 g
Dietary Fiber7 g
Protein24 g
Cholesterol70 mg
Sodium970 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Peeler
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
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 oil, salt, and pepper. Roast, tossing halfway through, until browned and tender, 20- 25 minutes. Transfer to a medium bowl. Heat broiler to high.

2

Meanwhile, core, 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. Dice tomato. Trim and finely dice radishes. Quarter lime. Place ½ tsp Southwest Spice in a small bowl and set aside (save the rest for cooking your veggies).

3

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 done roasting, add to pan along with remaining Southwest Spice. Cook until fragrant, 1-2 minutes. Turn off heat.

4

In a second medium bowl, combine radishes, tomato, cilantro, minced onion, juice from 1 lime wedge (2 lime wedges for 4 servings), and a 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.

5

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.) In a second small bowl, combine cheddar and mozzarella. Sprinkle half the cheese mixture onto one side of each tortilla. Top with veggies, then sprinkle with remaining cheese mixture. Fold tortillas in half to create two quesadillas (four for 4).

6

Broil quesadillas until golden brown, 1-2 minutes per side. (Broil in batches for 4 servings.) Cut into wedges. Divide quesadillas and salsa between plates. Top quesadillas with crema. Serve with remaining lime wedges on the side.