Roasted Sweet Potato Quesadillas with Avocado Crema  & Green Leaf Lettuce Salad
Customer Favorite

Roasted Sweet Potato Quesadillas

with Avocado Crema & Green Leaf Lettuce Salad

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Layers of Mexican-spiced sweet potato, hot pickled jalapeño, and melty cheddar cheese curds deliciously come together in these savory quesadillas. A dip in our side of avocado crema adds cooling contrast and perfectly tames the dish’s heat.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on the prepared foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the sweet potatoes roast, peel and thinly slice the shallot. Roughly chop the cheese curds. Quarter the lime. Pit, peel, and thinly slice the avocado. Top half the sliced avocado with the juice of 1 lime wedge to prevent browning; season with salt and pepper. To make the avocado crema, in a bowl, combine the crema, remaining avocado, and a drizzle of olive oil. Using a fork, mash until smooth. Season with salt and pepper. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

Pickle the shallot:
3 Pickle the shallot:

While the sweet potatoes continue to roast, in a small pot, combine the sliced shallot, sugar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat; stir in the juice of the remaining lime wedges. Set aside to cool, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Assemble the quesadillas:
4 Assemble the quesadillas:

While the shallot cools, place the tortillas on a work surface. Top one side of each tortilla with the chopped cheese curds, roasted sweet potatoes (you may have extra), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Fold the tortillas in half over the filling. 

Cook the quesadillas:
5 Cook the quesadillas:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt and pepper; carefully cut in half. 

Make the salad & serve your dish:
6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce, pickled shallot, half the pickling liquid (you will have extra pickling liquid), and a drizzle of olive oil; season with salt and pepper. Toss to combine; season with salt and pepper to taste. Serve the halved quesadillas with the salad. Top the salad with the seasoned avocado slices. Serve the avocado crema on the side. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with aluminum foil. Cut the sweet potatoes into 1/4-inch-thick rounds. Place on the prepared foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the sweet potatoes roast, peel and thinly slice the shallot. Roughly chop the cheese curds. Quarter the lime. Pit, peel, and thinly slice the avocado. Top half the sliced avocado with the juice of 1 lime wedge to prevent browning; season with salt and pepper. To make the avocado crema, in a bowl, combine the crema, remaining avocado, and a drizzle of olive oil. Using a fork, mash until smooth. Season with salt and pepper. Cut off and discard the root end of the lettuce; roughly chop the leaves. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. 

Prepare the remaining ingredients:
Pickle the shallot:
3 Pickle the shallot:

While the sweet potatoes continue to roast, in a small pot, combine the sliced shallot, sugar, and 1/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Turn off the heat; stir in the juice of the remaining lime wedges. Set aside to cool, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Assemble the quesadillas:

While the shallot cools, place the tortillas on a work surface. Top one side of each tortilla with the chopped cheese curds, roasted sweet potatoes (you may have extra), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Fold the tortillas in half over the filling. 

Assemble the quesadillas:
Cook the quesadillas:
5 Cook the quesadillas:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt and pepper; carefully cut in half. 

6 Make the salad & serve your dish:

Just before serving, in a large bowl, combine the chopped lettuce, pickled shallot, half the pickling liquid (you will have extra pickling liquid), and a drizzle of olive oil; season with salt and pepper. Toss to combine; season with salt and pepper to taste. Serve the halved quesadillas with the salad. Top the salad with the seasoned avocado slices. Serve the avocado crema on the side. Enjoy! 

Make the salad & serve your dish:
Browse Steps
1 of 6