Summer Vegetable Quesadillas

with Roasted Sweet Potatoes & Lime Sour Cream

50 MIN

4 Servings

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From the Test Kitchen

We’re celebrating the changing seasons with these hearty quesadillas, packed with late-summer produce like sweet peppers and squash. Our zesty Mexican spice blend livens up the vegetables, which we’re layering into flour tortillas with melty Monterey Jack and creamy avocado. On the side, we’re serving roasted sweet potato wedges topped with a bevy of bright ingredients: lime juice, cilantro, and crumbly queso fresco.

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Nutrition

PER SERVING
Calories

730 Cals (est.)

View Full Nutrition

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1 Prepare & roast the sweet potatoes:

Preheat the oven to 475°F. Line a sheet pan with aluminum foil. Wash and dry the sweet potatoes; cut lengthwise into 1-inch-wide wedges. Transfer to the prepared sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, skin side down. Roast, rotating the sheet pan halfway through, 18 to 20 minutes, or until tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside in a warm place.

2 Prepare the remaining ingredients & make the lime sour cream:

While the sweet potatoes roast, wash and dry the remaining fresh produce. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Cut off and discard the pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Peel the shallot and halve lengthwise; thinly slice crosswise. Grate the Monterey Jack cheese on the large side of a box grater. Roughly chop the cilantro leaves and stems. Quarter the lime. Pit, peel, and medium dice the avocado. Place in a bowl; top with the juice of 1 lime wedge to prevent browning. Drizzle with olive oil and season with salt and pepper; gently toss to coat. To make the lime sour cream, in a bowl, combine the sour cream and the juice of 1 lime wedge; season with salt and pepper to taste.

3 Make the filling:

While the sweet potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the squash in a single layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the peppers, shallot, and spice blend; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Turn off the heat; stir in the juice of 1 lime wedge. Season with salt and pepper to taste.

4 Assemble & cook the quesadillas:

Place the tortillas on a work surface. Sprinkle the Monterey Jack cheese onto 1 side of each tortilla. Evenly top with the filling and seasoned avocado; season with salt and pepper. Fold each tortilla in half. Wipe out the pan used to make the filling. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Working in batches, add the quesadillas; cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. (If the pan seems dry, add a drizzle of olive oil between batches.) Transfer to a cutting board; immediately season with salt and pepper.

5 Finish & serve your dish:

Top the roasted sweet potatoes with the queso fresco (crumbling before adding), the juice of the remaining lime wedge, and half the cilantro. Season with salt and pepper to taste. Cut the cooked quesadillas in half. Transfer to a serving dish; garnish with the remaining cilantro. Serve with the finished sweet potatoes and lime sour cream on the side. Enjoy!