Sheet Pan Cauliflower Quesadillas with Smoky Sweet Potatoes & Cilantro Guacamole
New & Notable

Sheet Pan Cauliflower Quesadillas

with Smoky Sweet Potatoes & Cilantro Guacamole

55 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

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
Nutrition Label
Download
fresh
ingredients
Sheet Pan Cauliflower Quesadillas with Smoky Sweet Potatoes & Cilantro Guacamole
Title
  • 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)
Prepare the vegetables
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.

Roast the vegetables
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.

Prepare the remaining ingredients
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.

Make the filling
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.

Bake the quesadillas & serve your dish
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!

Tips from Home Chefs

Prepare the vegetables
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.

Roast the vegetables
Prepare the remaining ingredients
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.

Make the filling
Bake the quesadillas & serve your dish
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!

Browse Steps
1 of 5