Sweet Potato & Pepper Quesadillas
with Southwest Crema & Tomato Salsa
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Sweet Potatoes
1 unit
Long Green Pepper
1 unit
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
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and dice sweet potato into 1⁄2-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 1⁄2 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.