Cheesy Beef Quesadillas with Sweet Potato Wedges & Creamy Cilantro Sauce

Cheesy Beef Quesadillas

with Sweet Potato Wedges & Creamy Cilantro Sauce

35 MIN
+$1.99/serving 2 Servings
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    These cheesy quesadillas are packed with flavor thanks to traditional Mexican spices like ancho chile powder, dried mexican oregano, and more, plus chipotle-glazed onions for a bit of heat. A swoosh of cooling cilantro sauce is perfect for tempering the vibrant spices of the quesadillas.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    ingredients
    Cheesy Beef Quesadillas with Sweet Potato Wedges & Creamy Cilantro Sauce
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 Red Or Yellow Onion
    • ½ lb Sweet Potato
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 2 tsps Chipotle Chile Paste
    • 1 Tbsp Light Brown Sugar
    • ¼ cup Cilantro Sauce
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    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 sweet potato; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. In a bowl, combine the yogurt and cilantro sauce.

    Roast the sweet potato wedges
    2 Roast the sweet potato wedges

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

    Cook & glaze the onion
    3 Cook & glaze the onion

    Meanwhile, in a large 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, 2 to 3 minutes, or until softened. Add the sugar, 2 teaspoons of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

    Cook the chorizo
    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo and a pinch of the remaining spice blend (you will have extra). Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

    Assemble the quesadillas
    5 Assemble the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack, cooked chorizo, and glazed onion; fold the tortillas in half over the filling.

    Cook the quesadillas & serve your dish
    6 Cook the quesadillas & serve your dish
    Rinse and wipe out the pan. 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; immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the roasted sweet potato wedges and creamy cilantro sauce. 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 sweet potato; cut into 1-inch-wide wedges. Halve, peel, and thinly slice the onion. In a bowl, combine the yogurt and cilantro sauce.

    2 Roast the sweet potato wedges

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

    Roast the sweet potato wedges
    Cook & glaze the onion
    3 Cook & glaze the onion

    Meanwhile, in a large 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, 2 to 3 minutes, or until softened. Add the sugar, 2 teaspoons of water (carefully, as the liquid may splatter), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Transfer to a bowl. Rinse and wipe out the pan.

    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo and a pinch of the remaining spice blend (you will have extra). Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

    Cook the chorizo
    Assemble the quesadillas
    5 Assemble the quesadillas

    Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack, cooked chorizo, and glazed onion; fold the tortillas in half over the filling.

    6 Cook the quesadillas & serve your dish
    Rinse and wipe out the pan. 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; immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the roasted sweet potato wedges and creamy cilantro sauce. Enjoy!
    Cook the quesadillas & serve your dish
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