Vegetable Quesadillas

with Roasted Sweet Potatoes & Jalapeño Sour Cream

45 MIN

+$1.99/serving 4 Servings

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add Ground Pork Chorizo & 2 Flour Tortillas

From the Test Kitchen

We’re filling these rich, flavorful quesadillas with two kinds of cheese (cheddar and monterey jack) and tender zucchini and peppers sautéed with piquant spices like ancho chile powder and smoked paprika. For hearty compliment, we're serving it all alongside roasted sweet potatoes with a jalapeño sour cream drizzle.
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Nutrition

PER SERVING
Calories

890 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
1 Zucchini
12 Flour Tortillas
1½ lbs Sweet Potatoes
½ cup Sour Cream
1 Shallot
½ cup Guacamole
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Tbsps Grated Cotija Cheese
4 oz Shredded Monterey Jack Cheese
2 oz White Cheddar Cheese
½ lb Sweet Peppers
1 oz Sliced Pickled Jalapeño Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Halve the zucchini lengthwise, then thinly slice crosswise. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Grate the cheddar on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

2 Roast the sweet potatoes

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the chorizo

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

4 Make the filling & assemble the quesadillas

In the pan of reserved fond pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced sweet peppers, sliced 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. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Top one half of each tortilla with the prepared cheeses, cooked chorizo and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

5 Cook the quesadillas & serve your dish

In the same pan, heat a drizzle of olive oil on medium until hot. Working in batches, add the quesadillas. Cook 2 to 4 minutes per side, or until browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil between batches). Transfer to a cutting board; immediately season with salt. Halve each cooked quesadilla. Serve the quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the jalapeño sour cream and cotija. Enjoy!