Sweet Potato Quesadillas with Mexican Salad

Roasted seasoned sweet potato quesadillas with cheddar, Peppadews, and jalapeños, plus a Mexican salad kit.

Prep
15 minutes
Cook
20 minutes
Serves
4
Est. cost / person
~$5
Est. calories / person
~700

Ingredients

Sweet potato quesadillas

  • 1 medium sweet potato, sliced into ¼-inch half-moons
  • 2 tablespoons olive oil, divided
  • 2 tablespoons Mexican seasoning blend (see below)
  • 8 medium flour tortillas
  • 2½ cups sharp white cheddar cheese, shredded
  • ¼ cup pickled jalapeños, chopped
  • ¼ cup Peppadew (picante) peppers, chopped
  • Cotija cheese, finely grated with a microplane
  • Kosher salt
  • Freshly ground black pepper

Mexican seasoning blend

  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano (preferably Mexican oregano)

For serving

  • Sour cream

Salad

  • 1 Southwest or Mexican-style bagged salad kit, prepared according to package directions

Method

  1. Preheat the toaster oven to 400°F.
  2. Roast the sweet potatoes. Toss the sweet potato slices with 1 tablespoon olive oil, the Mexican seasoning blend, and salt and pepper. Spread them in a single layer on a baking sheet and roast for 15 minutes, or until tender and lightly browned.
  3. Prepare the fillings. While the sweet potatoes roast, chop the pickled jalapeños and Peppadew peppers into small dice and shred the cheddar cheese.
  4. Prepare the salad. Toss the bagged salad according to the package directions and refrigerate until ready to serve.
  5. Assemble the quesadillas. Heat a large nonstick pan over medium-high heat and lightly coat with the remaining olive oil. Place a tortilla in the nonstick pan and layer one half with shredded cheddar, chopped jalapeños, chopped Peppadew peppers, and roasted sweet potatoes. Fold the tortilla in half.
  6. Cook the quesadillas. Cook for 2–4 minutes per side, until the tortilla is golden brown and crispy and the cheese is fully melted.
  7. Finish. Remove from the nonstick pan and lightly season with salt and pepper. While still hot, grate Cotija cheese over the top using a microplane.
  8. Serve. Cut each quesadilla into wedges and serve with sour cream and the prepared Mexican salad on the side.

Notes

  • A Southwest or Mexican chopped salad kit pairs especially well with the quesadillas for an easy weeknight meal.
  • Guacamole or fresh salsa also make excellent optional accompaniments.

Nate's Favorite Recipes