Spinach & Sweet Potato Quesadillas

with Queso Oaxaca & Guacamole

55 MIN

4 Servings

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From the Test Kitchen

Tonight’s quesadillas pack plenty of cheesy, zesty flavor, thanks to queso Oaxaca (a delightfully stringy Mexican cheese) and a blend of cumin, paprika, cayenne and more. We’re also layering in a couple of seasonal additions: sautéed spinach and roasted sweet potato. Fresh guacamole and cooling sour cream, served on the side, make for tasty dipping or dolloping. (Chefs, moving your quesadillas to the oven is an easy way to keep them warm through the batch-cooking process—which ensures perfectly melty, golden-brown results for each one!)

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Nutrition

PER SERVING
Calories

600 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; cut crosswise into ½-inch-thick pieces. Peel and roughly chop the garlic. Peel and small dice the onion. Grate the cheese. Finely chop the cilantro leaves and stems. Quarter the lime. Pit, peel and medium dice the avocado; place in a medium bowl and toss with the juice of 2 lime wedges to prevent browning.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt, pepper and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Toss to thoroughly coat. Arrange in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven and set aside in a warm place. Reduce the oven temperature to 300°F.

3 Cook the spinach:

Once the sweet potato has roasted for about 5 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and ¾ of the onion; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until softened. Add the spinach and season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until wilted. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste.

4 Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Divide half the cheese between 1 side of each tortilla; season with salt and pepper. Top with the roasted sweet potato, cooked spinach and remaining cheese. Fold each tortilla in half over the filling. Rinse and wipe off the sheet pan used to roast the sweet potato and the pan used to cook the spinach.

5 Cook the quesadillas:

In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Transfer to the same sheet pan and immediately season with salt and pepper; place in the oven to keep warm. Once all of the quesadillas are cooked, remove from the oven and transfer to a cutting board.

6 Make the guacamole & serve your dish:

While the quesadillas cook, add the remaining onion and half the cilantro to the bowl of avocado; drizzle with olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cut the cooked quesadillas into thirds. Divide between 4 plates and garnish with the remaining cilantro. Serve with the guacamole and sour cream on the side. Enjoy!