Roasted Sweet Potato Quesadillas with Creamy Guacamole
Customer Favorite

Roasted Sweet Potato Quesadillas

with Creamy Guacamole

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Layers of Mexican-spiced sweet potato, pickled jalapeño, and melty cheddar cheese curds deliciously come together in these savory quesadillas. A crisp side salad dressed with piquant red wine vinegar (also used to quick pickle our shallot) adds delightful contrast and perfectly tames the dish’s heat.

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roasted Sweet Potato Quesadillas with Creamy Guacamole
Title
  • 4 Flour Tortillas
  • 1 lb Sweet Potatoes
  • 1 Shallot
  • 1 Romaine Lettuce Heart
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Sugar
  • ¼ cup Guacamole
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Fromage Blanc
  • 2 oz Cheddar Cheese Curds
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. Cut the sweet potatoes into 1/4-inch-thick rounds. Place in a bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, peel and thinly slice the shallot. Roughly chop the cheese curds. Roughly chop the lettuce. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and fromage blanc; season with salt and pepper. 

Pickle the shallot:
3 Pickle the shallot:

In a small saucepan, combine the sliced shallot (separating the layers before adding), vinegar, 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. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Assemble & cook the quesadillas:
4 Assemble & cook the quesadillas:

Meanwhile, 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. 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 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt; carefully cut in half.

Make the salad & serve your dish:
5 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), and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the halved quesadillas with the salad and creamy guacamole 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. Cut the sweet potatoes into 1/4-inch-thick rounds. Place in a bowl; drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

Meanwhile, peel and thinly slice the shallot. Roughly chop the cheese curds. Roughly chop the lettuce. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and fromage blanc; season with salt and pepper. 

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

In a small saucepan, combine the sliced shallot (separating the layers before adding), vinegar, 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. Set aside to cool, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Assemble & cook the quesadillas:

Meanwhile, 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. 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 4 minutes per side, or until lightly browned and the cheese is melted. Transfer to a cutting board and immediately season with salt; carefully cut in half.

Assemble & cook the quesadillas:
Make the salad & serve your dish:
5 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), and 2 teaspoons of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the halved quesadillas with the salad and creamy guacamole on the side. Enjoy!

Browse Steps
1 of 5