- 1 sweet potatoes
- 2 Poblano peppers
- 2 yellow onions
- ½ ounce cilantro
- 2 Roma tomato
- 6 radishes
- 2 lime
- 2 tablespoon Southwest spice blend
- 4 flour tortillas
- 8 tablespoon sour cream
- 1 cup cheddar cheese
- 1 cup mozzarella cheese
- 6 tablespoons olive oil
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
Peel and dice sweet potato into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. Transfer to a medium bowl. Heat broiler to high.
Meanwhile, core, deseed, and dice poblano. Halve, peel, and dice onion.
Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and diced onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes.
Finely chop cilantro. Dice tomato. Trim and finely dice radishes. Quarter lime.
Once sweet potato is done roasting, add to pan along with the Southwest Spice and hqlf of the tomatoes. Cook until fragrant, 1 minute. Turn off heat.
Rub one side of each tortilla with a drizzle of oil. Place tortillas, oiled sides down, on baking sheets used for sweet potato.
Sprinkle the cheddar cheese onto one side of each tortillas. Top with veggies, then sprinkle on the mozzarella cheese. Fold tortillas in half to create four quesadillas.
Broil quesadillas on top rack until golden brown, 1-2 minutes per side. Cut into limes into wedges. Divide quesadillas between plates. Top quesadillas with tomatoes, cilantro, and sour cream. Serve with remaining lime wedges on the side.
Megan and Kelli 