Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Sweet Potato & Green Chile Quesadillas
with Arugula & Avocado Salad
50 MIN
2 Servings
From the Test Kitchen
In parts of the Southwest, green chiles, with their pleasant zing, are a beloved addition in any number of dishes. Tonight’s hearty quesadillas pair the chiles’ signature flavor with creamy sweet potato, roasted with smoky Mexican-inspired spices like ancho chile powder, paprika and cumin. Our side salad of peppery arugula, cool avocado and quick-pickled shallot provides refreshing contrast to the zesty quesadillas.
Get Cooking-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
Title
- 2 Flour Tortillas
- 4 oz Monterey Jack Cheese
- ¼ cup Diced Green Chiles
- 2 oz Arugula
- 1 Avocado
- 1 Lime
- ¾ lb Sweet Potatoes
- 1 bunch Cilantro
- 1 Shallot
- 1 Tbsp Sugar
- ¼ cup Grated Cotija Cheese
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into ¼-inch-thick rounds. Peel the shallot and thinly slice into rounds. Thinly slice the Monterey Jack cheese. Roughly chop the cilantro leaves and stems. Quarter the lime. Pit and peel the avocado; cut into 8 equal-sized wedges. Place the avocado in a bowl and top with the juice of 1 lime wedge to prevent browning.
2
Roast the sweet potatoes:
Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Pickle the shallot:
While the sweet potatoes roast, in a small pot, combine the shallot, sugar, the juice of the remaining lime wedges and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Remove from heat and let stand, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Assemble the quesadillas:
Place the tortillas on a clean, dry work surface. Top 1 side of each tortilla with ¼ of the Monterey Jack cheese. Top with the roasted sweet potatoes and as much of the chiles as you’d like, depending on how spicy you’d like the dish to be. Top with the remaining Monterey Jack cheese. Season with salt and pepper. Fold each tortilla in half over the filling.
5
Cook the quesadiilas:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and season with salt and pepper. Let stand for 2 minutes.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the arugula, avocado and pickled shallot (draining before adding); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Cut the cooked quesadillas into thirds. Divide the quesadillas and salad between 2 dishes. Garnish the quesadillas with the cilantro. Garnish the salad with the Cotija cheese. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into ¼-inch-thick rounds. Peel the shallot and thinly slice into rounds. Thinly slice the Monterey Jack cheese. Roughly chop the cilantro leaves and stems. Quarter the lime. Pit and peel the avocado; cut into 8 equal-sized wedges. Place the avocado in a bowl and top with the juice of 1 lime wedge to prevent browning.
2
Roast the sweet potatoes:
Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Pickle the shallot:
While the sweet potatoes roast, in a small pot, combine the shallot, sugar, the juice of the remaining lime wedges and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Remove from heat and let stand, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Assemble the quesadillas:
Place the tortillas on a clean, dry work surface. Top 1 side of each tortilla with ¼ of the Monterey Jack cheese. Top with the roasted sweet potatoes and as much of the chiles as you’d like, depending on how spicy you’d like the dish to be. Top with the remaining Monterey Jack cheese. Season with salt and pepper. Fold each tortilla in half over the filling.
5
Cook the quesadiilas:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and season with salt and pepper. Let stand for 2 minutes.
6
Make the salad & plate your dish:
Just before serving, in a large bowl, combine the arugula, avocado and pickled shallot (draining before adding); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Cut the cooked quesadillas into thirds. Divide the quesadillas and salad between 2 dishes. Garnish the quesadillas with the cilantro. Garnish the salad with the Cotija cheese. Enjoy!
Tips from Home Chefs