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Sweet Potato & Jalapeño Quesadillas
with Brown Rice Salad & Lemon Yogurt
35 MIN
2 Servings
From the Test Kitchen
These cheesy, lightly spicy vegetarian quesadillas are elevated by our two sides: a tangy, creamy dipping sauce and hearty brown rice tossed with carrots, radishes, and a bit of fresh lemon juice.
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NutritionPER SERVING
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Calories970 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Thinly slice the sweet potatoes into rounds. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may 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
Cook the rice:
While the sweet potatoes roast, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool slightly. Return to the pot.
3
Prepare the remaining ingredients:
While the rice cooks, grate the cheese on the large side of a box grater. Quarter and deseed the lemon. Peel the carrots; grate on the large side of a box grater. Grate the radishes on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.
4
Assemble & cook the quesadillas:
While the rice continues to cook, place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, roasted sweet potatoes (you may have extra), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, 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 halve each cooked quesadilla.
5
Make the lemon yogurt:
While the quesadillas cook, in a bowl, combine the yogurt and the juice of 2 lemon wedges. Season with salt and pepper.
6
Finish the rice & serve your dish:
To the pot of cooked rice, add the grated carrots and radishes, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished rice and lemon yogurt on the side. Enjoy!
1
Prepare & roast the sweet potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Thinly slice the sweet potatoes into rounds. Place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may 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
Cook the rice:
While the sweet potatoes roast, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to cool slightly. Return to the pot.
3
Prepare the remaining ingredients:
While the rice cooks, grate the cheese on the large side of a box grater. Quarter and deseed the lemon. Peel the carrots; grate on the large side of a box grater. Grate the radishes on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.
4
Assemble & cook the quesadillas:
While the rice continues to cook, place the tortillas on a work surface. Top one half of each tortilla with the grated cheese, roasted sweet potatoes (you may have extra), and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Working in batches if necessary, 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 halve each cooked quesadilla.
5
Make the lemon yogurt:
While the quesadillas cook, in a bowl, combine the yogurt and the juice of 2 lemon wedges. Season with salt and pepper.
6
Finish the rice & serve your dish:
To the pot of cooked rice, add the grated carrots and radishes, the juice of the remaining lemon wedges, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked quesadillas with the finished rice and lemon yogurt on the side. Enjoy!
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