Roasted Sweet Potato Quesadillas

with Pickled Peppers & Persimmon Salad

40 MIN

2 Servings

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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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

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)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 half 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.

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!