Sweet Potato & Poblano Quesadillas
with Southwest Crema & Radish Tomato Salsa
- Wheat
- Soy
- Milk
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 version is jam-packed with flavorful roasted sweet potato and poblano, plus two types of gooey, melty cheese (did you really think we could choose just one?!). Of course, we could never forget about the toppings—here, there’s a crunchy radish salsa and dollops of spiced lime crema. Now for the fun part: piling on a little bit of everything to construct the perfect bite!
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Onion
4 tablespoon
Sour Cream
1 unit
Sweet Potato
1 unit
Long Green Pepper
½ cup
Mozzarella Cheese
(Contains: Milk)
3 unit
Radishes
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry 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. • Remove roasted sweet potato from sheet.
• While sweet potato roasts, core, deseed, and dice poblano. Halve, peel, and dice onion; mince a few pieces until you have 1 TBSP (2 TBSP for 4 servings). Trim and finely dice radishes. Dice tomato. Finely chop cilantro. Quarter lime. • Place ½ tsp Southwest Spice in a small bowl and reserve for step 4 (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 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.
• Place tortillas on a clean work surface. • In a second small bowl, combine cheddar and mozzarella. • 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.
• Wash out pan used for veggies. Heat a drizzle of oil in pan over medium-high heat; add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. TIP: 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of sweet potato and poblano, creating a delicious blend of sweet and savory flavors 🌶️.
- Ease of prep: Some found the prep time-consuming due to extensive chopping, but most agreed the result was worth the effort.
- Suggestions: Consider adding black beans for protein; some enjoyed adding chicken for a heartier meal.
- Portions: A few felt the meal was light; adding a side dish like rice or beans could make it more filling.
- Leftovers: The filling keeps well and tastes great reheated; some even repurposed it for burritos the next day.
Reviews from our home cooks
Best quesadilla flavor we've had from Hello Fresh so far!! The sweet potatoes and poblanos were soooo good. Ate every bite!! Wanted more too 😋
This recipe was amazing! I never would have thought to put sweet potatoes in my quesadillas, but now I'm never not putting sweet potatoes in my quesadilla.
A great twist on traditional quesadillas. The two sauces allow you to create a new adventure in every bite! Even my picky eater loved the salsa, and she would have never tried radishes if it wasn't 'salsa'. Great recipe! :)
I was a little nervous for the Radish Tomato Salsa but it was delicious. The quesadillas themselves were very flavorful, and there was enough filling mix that we were able to make an extra quesadilla!
Very very tasty! I loved the freshness and acid from the crema and salsa against the fattiness of the cheese. The only slight thing is there was a lot of radish to tomato in the salsa ratio but still very tasty.
The quesadillas were pretty bland. I often cook with sweet potato and black beans. What brings it together for me is the addition of cumin. While cumin may of been an ingredient in the southwest packet, it needed more. I have made more flavorful quesadillas with just as easy of prep and cook time as this hello fresh meal. Seemed over priced for what it was.
I was surprised with the sweet potato. I like them but never thought about them on a quesadilla. Too much onion in the salsa.
Not ingredients I would have ever thought of in both the quesadilla (sweet potatoes) and the salsa (radishes) but it turned out great.
These are great, however I think the sweet potatoes and peppers could be cooked together, and the quesadilla could just be made with one tortilla on top of the other and cutting it in half - there seemed to be too many extra steps for such an easy recipe.
Making radish from salsa is unique and it works quite nicely with the sweet potato. I'm not a huge radish fan and I'm always trying to figure out what to do with remaining ones when I need one. This is a great idea!
