Beef Quesadillas & Sweet Potato Wedges with Creamy Cilantro Sauce

Beef Quesadillas & Sweet Potato Wedges

with Creamy Cilantro Sauce

45 MIN
2 Servings
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  • with Flank Steaks
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  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Thinly Sliced Beef

    From the Test Kitchen

    For these decadent quesadillas, soft flour tortillas are filled with melty white cheddar, Spanish-spiced beef and onion, and a swoosh of creamy cilantro sauce. You'll serve them alongside hearty roasted sweet potatoes with more creamy cilantro sauce as a refreshing dipper.
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    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
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    ingredients
    Beef Quesadillas & Sweet Potato Wedges with Creamy Cilantro Sauce
    Title
    • 10 oz Thinly Sliced Beef
    • 2 Flour Tortillas
    • 1 Red Onion
    • 1 lb Sweet Potatoes
    • 1 Tbsp Red Wine Vinegar
    • ¼ cup Sour Cream
    • ¼ cup Cilantro Sauce
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. In a bowl, combine the sour cream, vinegar, and cilantro sauce. Taste, then season with salt and pepper if desired.

    Roast the sweet potatoes
    2 Roast the sweet potatoes

    Line a sheet pan with foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the beef & onion
    3 Cook the beef & onion

    Once the potatoes have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the seasoned beef; stir to combine and arrange in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and the beef is just cooked through. Turn off the heat.

    Assemble the quesadillas
    4 Assemble the quesadillas

    Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheese, cooked beef and onion, and 1 tablespoon of the creamy cilantro sauce. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the beef and onion.

    Cook the quesadillas & serve your dish
    5 Cook the quesadillas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potatoes and remaining creamy cilantro sauce on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. Grate the cheese on the large side of a box grater. In a bowl, combine the sour cream, vinegar, and cilantro sauce. Taste, then season with salt and pepper if desired.

    2 Roast the sweet potatoes

    Line a sheet pan with foil. Place the sweet potato wedges on the foil. Drizzle with olive oil and season with salt, pepper, and up to half the spice blend. Toss to coat; arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the sweet potatoes
    Cook the beef & onion
    3 Cook the beef & onion

    Once the potatoes have roasted about 10 minutes, separate the beef; pat dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the seasoned beef; stir to combine and arrange in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and the beef is just cooked through. Turn off the heat.

    4 Assemble the quesadillas

    Place the tortillas on a work surface. Evenly top one half of each tortilla with the grated cheese, cooked beef and onion, and 1 tablespoon of the creamy cilantro sauce. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the beef and onion.

    Assemble the quesadillas
    Cook the quesadillas & serve your dish
    5 Cook the quesadillas & serve your dish

    In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half. Serve the cooked quesadillas with the roasted sweet potatoes and remaining creamy cilantro sauce on the side. Enjoy!

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