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Vegetable Quesadillas
with Roasted Sweet Potatoes & Lime Sour Cream
45 MIN
$11.94/serving
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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NutritionPER SERVING
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Calories970 Cals (est.)
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fresh
ingredients
Title
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18 oz Pork Chorizo
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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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½ cup Sour Cream
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1 Shallot
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½ cup Guacamole
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2 Tbsps Grated Cotija Cheese
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4 oz Shredded Monterey Jack Cheese
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2 oz White Cheddar 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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2 Red, Yellow, Or Orange Bell Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the lime sour cream
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 peppers. Quarter lengthwise; remove the ribs and seeds, 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. 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.
3
Cook the chorizo
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. 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 large bowl.
4
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. Transfer to the bowl of cooked chorizo; stir to combine. 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.
5
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. 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!
1
Prepare the ingredients & make the lime sour cream
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 peppers. Quarter lengthwise; remove the ribs and seeds, 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. 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.
3
Cook the chorizo
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. 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 large bowl.
4
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. Transfer to the bowl of cooked chorizo; stir to combine. 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.
5
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. 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!
Tips from Home Chefs
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