Sweet Potato & Poblano Quesadillas

Sweet Potato & Poblano Quesadillas

with Southwest Crema & Radish Tomato Salsa

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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 unit


1 tablespoon

Southwest Spice Blend

4 tablespoon

Sour Cream


2 unit

Flour Tortillas


½ cup

Cheddar Cheese


½ cup

Mozzarella Cheese


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)3180 kJ
Calories760 kcal
Fat42 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Small Bowl
Large Pan
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 on top rack, tossing halfway through, until browned and tender, 20-25 minutes. Transfer to a medium bowl. Heat broiler to high.


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 (you’ll use the rest in the next step).


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 minute. Turn off heat.


In a second 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 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.) 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).


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