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Vegetable Quesadillas
with Roasted Sweet Potatoes & Lime Sour Cream
45 MIN
4 Servings
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 zesty sour cream drizzle.
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Dietary Information
Vegetarian
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NutritionPER SERVING
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Calories620 Cals (est.)
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fresh
ingredients
Title
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8 Flour Tortillas
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1 Zucchini
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1½ lbs Sweet Potatoes
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1 Lime
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2 Poblano Peppers
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1 Yellow Onion
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½ cup Sour Cream
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½ cup Guacamole
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2 Tbsps Grated Cotija Cheese
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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4 oz Shredded Monterey Jack Cheese
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2 oz White Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
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. Halve, peel, and thinly slice the onion. Grate the cheddar 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. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.
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.
3
Make the filling & assemble the quesadillas
Meanwhile, in a large pan (nonstick, if you have one), 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 peppers, sliced onion, 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 each tortilla 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 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 lime sour cream and cotija. Enjoy!
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. Halve, peel, and thinly slice the onion. Grate the cheddar 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. Cut off and discard the stems of the peppers. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling.
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.
3
Make the filling & assemble the quesadillas
Meanwhile, in a large pan (nonstick, if you have one), 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 peppers, sliced onion, 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 each tortilla 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 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 lime sour cream and cotija. Enjoy!
Tips from Home Chefs