Sweet Potato & Pepper Quesadillas
with Southwest Crema & Tomato Salsa
- Milk
- Soy
- Wheat
This quesadilla is jam-packed with flavorful roasted sweet potato and green pepper, plus two types of gooey, melty cheese (how could we choose just one?!). Of course, we’d never forget the toppings—there’s a fresh tomato 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
1 unit
Sweet Potatoes
1 unit
Long Green Pepper
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Tomato
1 unit
Lime
1 tablespoon
Southwest Spice Blend
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Cheddar Cheese
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
2 teaspoon
Olive 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. Transfer to a plate.
• While sweet potato roasts, core, deseed, and dice green pepper. Halve, peel, and dice onion; mince a few pieces until you have 1 TBSP (2 TBSP for 4 servings). Dice tomato. Finely chop cilantro. Quarter lime. • Place ½ tsp Southwest Spice Blend (you’ll use the rest in the next step) in a small bowl and reserve for Step 4.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and diced onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. • Once sweet potato is done, add to pan along with remaining Southwest Spice Blend. Cook, stirring, until fragrant, 1 minute. Turn off heat.
• In a medium bowl, combine 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 Blend, 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 same 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 Apr 2026- Flavor: Many loved the sweet-and-savory combination, though some found it bland and suggested adding extra seasoning or hot sauce.
- Ease of prep: Simple to make but takes longer than advertised; air fryer cuts sweet potato cooking time to 15 minutes.
- Suggestions: Roast sweet potatoes until dark brown for extra flavor; add black beans for more protein and substance.
- Portions: Small portions left many still hungry; consider adding rice, beans, or extra tortillas as sides.
- Sweet potato size: Frequently received tiny sweet potatoes that weren't enough for two servings; recipe needs more substantial potatoes.
Reviews from our home cooks
I LOVED this! I wasn't at all sure how the flavors with sweet potatoes would work together in a quesadilla but the flavors were wonderful. I did use less of the green pepper as it was just a bit too spicy for me but that is just a personal taste. I LOVED it with the amount of green pepper I used. I am just delighted with this quesadilla!
It was delicious. I couldn't tell although I preread the recipe what to do with the tomato/onion mixture. It said to fill tortillas with veggies, so I mixed it with the sweet potatoes and had plumper quesadillas. Only at the end did I realize that was salsa and suppose to go on top. It was easier to eat my way! I left out the pepper because I don't like too much heat.
Sweet Potato is such a star in this dish! Didn't know I could have such hearty and delicious quesadillas without black beans. My onion-averse child ate them just fine in this recipe. Such a win. A fabulous recipe!
The sweet potato & pepper quesadilla was easy to make, light, and fulfilling. Really good.
Never thought to use sweet potatoes as the base for a quesadilla, was very impressed with the taste and texture!
I love sweet potatoes and never thought of putting them in a quesadilla. So good! Loved the crema and lime so fresh
Love roasted sweet potatoes. The spicy créma and salsa were good as well. Could not really taste the Southwest seasoning.
I baked the sweet potatoes, onion and peppers together in the over with the baked ingredients for another HF meal. That made it super quick to pull them out of the fridge the next day and whip out the quesadillas.
The sweet potatoes would have worked better in a skillet. I cut them so small that they were charred and rather ruined. I feel like these were a lot of work for an okay tasking quesadilla. My tomato was pale pink so that was unappealing too.
Family favorite from now on! Lots of prep work but delicious quesadillas made for a hearty dinner. I did make Spanish rice as a side which was a perfect complement. The salsa and crema provided an extra zing with lots of lime!
