Roasted Sweet Potato Quesadillas with Creamy Guacamole

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.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at
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.
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.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website

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 apple cider vinegar (also used to quick pickle our shallot) adds delightful contrast and perfectly tames the dish’s heat.

Get Cooking
  • Nutrition
  • Calories
    710 Cals (est.)
Roasted Sweet Potato Quesadillas with Creamy Guacamole
  • 4 Flour Tortillas
  • 1 lb Sweet Potatoes
  • 1 Romaine Lettuce Heart
  • 1 Shallot
  • 1 Tbsp Sugar
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Guacamole
  • 2 Tbsps Fromage Blanc
  • 2 oz Cheddar Cheese Curds
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

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 1/4-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 half 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. 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!