Roasted Sweet Potato Quesadillas with Pickled Peppers & Persimmon Salad

Roasted Sweet Potato Quesadillas

with Pickled Peppers & Persimmon Salad

40 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.
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 deliciously come together in these savory quesadillas. A crisp side salad with persimmon and pickled shallot adds delightful contrast and perfectly tames the dish’s heat.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Roasted Sweet Potato Quesadillas with Pickled Peppers & Persimmon Salad
Title
  • 4 Flour Tortillas
  • 1 Romaine Lettuce Heart
  • ½ lb Sweet Potato
  • 1 Shallot
  • 1 Lime
  • 1 Persimmon
  • 1 Tbsp Sugar
  • 2 Tbsps Grated Cotija Cheese
  • 2 oz Pickled Peppadew Peppers
  • 4 oz White Cheddar Cheese
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare & roast the sweet potato
1 Prepare & roast the sweet potato

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ¼-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); 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

Meanwhile, peel and thinly slice the shallot. Quarter the lime. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. Core the persimmon; halve lengthwise, then thinly slice. Place in a bowl and top with the juice of 1 lime wedge; season with salt and pepper. Roughly chop the lettuce. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Pickle the shallot
3 Pickle the shallot

In a small pot, combine the sliced shallot, sugar, the juice of the remaining lime wedges, and ¼ 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 the quesadillas
4 Assemble the quesadillas

Place the tortillas on a work surface. Top one side of each tortilla with the grated cheddar, roasted sweet potato, chopped peppadew peppers, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 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. 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.

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

Just before serving, reserving the liquid, transfer the pickled shallot to a large bowl. Add the chopped lettuce, seasoned persimmon, and half the reserved pickling liquid (you will have extra); season with salt and pepper. Drizzle with olive oil and toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad on the side. Garnish the salad with the cotija. Enjoy! 

Tips from Home Chefs

About Blue Apron

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 potato
1 Prepare & roast the sweet potato

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potato into ¼-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend (you will have extra); 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

Meanwhile, peel and thinly slice the shallot. Quarter the lime. Grate the cheddar on the large side of a box grater. Roughly chop the peppadew peppers. Core the persimmon; halve lengthwise, then thinly slice. Place in a bowl and top with the juice of 1 lime wedge; season with salt and pepper. Roughly chop the lettuce. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.

Prepare the remaining ingredients
Pickle the shallot
3 Pickle the shallot

In a small pot, combine the sliced shallot, sugar, the juice of the remaining lime wedges, and ¼ 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 the quesadillas

Place the tortillas on a work surface. Top one side of each tortilla with the grated cheddar, roasted sweet potato, chopped peppadew peppers, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. 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. 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.

6 Make the salad & serve your dish

Just before serving, reserving the liquid, transfer the pickled shallot to a large bowl. Add the chopped lettuce, seasoned persimmon, and half the reserved pickling liquid (you will have extra); season with salt and pepper. Drizzle with olive oil and toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the salad on the side. Garnish the salad with the cotija. Enjoy! 

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