Vegetable Quesadillas

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.

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.

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.

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.

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!