Vegetable Quesadillas with Roasted Sweet Potatoes & Lime Sour Cream

Vegetable Quesadillas

with Roasted Sweet Potatoes & Lime Sour Cream

Group Created with Sketch. 45 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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We’re filling these rich, flavorful quesadillas with two kinds of cheese (smoked gouda and monterey jack) and tender zucchini and peppers sautéed with piquant spices like ancho chile powder and smoked paprika.
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ingredients
Vegetable Quesadillas with Roasted Sweet Potatoes & Lime Sour Cream
Title
  • 8 Flour Tortillas
  • ½ lb Sweet Peppers
  • 2 Zucchini
  • 1½ lbs Sweet Potatoes
  • 1 Lime
  • ½ cup Sour Cream
  • 1 Shallot
  • ½ cup Guacamole
  • 2 Tbsps Grated Cotija Cheese
  • 2 oz Smoked Gouda Cheese
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Prepare the ingredients & make the lime sour cream
1 Prepare the ingredients & make the lime sour cream

Place an oven rack in the center of the oven, then 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 peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Grate the gouda on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

Prepare & roast the sweet potatoes
2 Prepare & 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, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the filling & assemble the quesadillas
3 Make the filling & assemble the quesadillas

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 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; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper  if desired. Place the tortillas on a work surface. Top one half of the tortillas with the prepared cheeses and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

Cook the quesadillas & serve your dish
4 Cook the quesadillas & serve your dish

In the same pan, heat 2 teaspoons 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, then carefully cut into thirds. Serve the cooked quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the lime sour cream and cotija. Enjoy!

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Prepare the ingredients & make the lime sour cream
1 Prepare the ingredients & make the lime sour cream

Place an oven rack in the center of the oven, then 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 peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Grate the gouda on the large side of a box grater; place in a bowl. Add the monterey jack and toss to combine. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper.

2 Prepare & 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, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the sweet potatoes
Make the filling & assemble the quesadillas
3 Make the filling & assemble the quesadillas

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon 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 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; carefully stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper  if desired. Place the tortillas on a work surface. Top one half of the tortillas with the prepared cheeses and filling; fold the tortillas in half over the filling. Rinse and wipe out the pan used to make the filling.

4 Cook the quesadillas & serve your dish

In the same pan, heat 2 teaspoons 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, then carefully cut into thirds. Serve the cooked quesadillas with the roasted sweet potatoes and guacamole on the side. Top the sweet potatoes with the lime sour cream and cotija. Enjoy!

Cook the quesadillas & serve your dish