New & Notable

Sheet Pan Cauliflower Quesadillas

with Smoky Sweet Potatoes & Cilantro Guacamole

55 MIN

4 Servings

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From the Test Kitchen

You’ll bake these hearty quesadillas—filled with roasted cauliflower, pepper, and three kinds of melty cheese—in the oven until golden brown and crispy. To create even more bold flavor, you’ll serve them alongside smoky-spiced sweet potatoes and two dynamic dippers: scallion sour cream and guacamole mixed with our cilantro sauce for a vibrant kick.
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Dietary Information

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

Vegetarian

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flour Tortillas
1 head Cauliflower
1 Poblano Pepper
1½ lbs Sweet Potatoes
2 Scallions
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
2 oz Smoked Gouda Cheese
¼ cup Guacamole
⅓ cup Tomatillo-Poblano Sauce
½ cup Sour Cream
2 Tbsps Grated Cotija Cheese
¼ cup Cilantro Sauce
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Prepare the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets, then roughly chop. Cut the sweet potatoes into 1-inch-wide wedges. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Throughly wash your hands, knife, and cutting board immediately after handling.

2 Roast the vegetables

Line two sheet pans with foil. Transfer the chopped cauliflower and diced pepper to one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Transfer the sweet potato wedges to the remaining sheet pan. Season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast, rotating the sheet pans halfway through, 22 to 24 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

3 Prepare the remaining ingredients

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. In a bowl, combine the sour cream and sliced green tops of the scallions; season with salt and pepper. In a separate bowl, combine the cilantro sauce and guacamole.

4 Make the filling

Reserving the sheet pan, transfer the roasted cauliflower and pepper to a large bowl. Add the sliced white bottoms of the scallions, tomatillo sauce, grated gouda, and cheddar and monterey jack; season with salt and pepper. Stir to combine.

5 Bake the quesadillas & serve your dish

Line the reserved sheet pan with foil; evenly drizzle with olive oil. Working one at a time, rub each tortilla in the oil to coat. Top one half of each tortilla with the filling. Fold the tortillas in half over the filling. Arrange in an even layer. Bake the quesadillas, rotating the sheet pan halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board. When cool enough to handle, halve each quesadilla. Serve the baked quesadillas with the roasted sweet potato wedges, scallion sour cream, and cilantro guacamole on the side. Garnish the sweet potatoes with the cotija. Enjoy!