claire freehafer

ingredients

• 4 flour tortillas
• 2 sweet potatoes, diced (½-inch)
• 2 poblano peppers, diced
• 2 yellow onions, 2 tbsp minced, rest diced
• ½ oz cilantro, finely chopped
• 2 roma tomatoes, diced
• 6 radishes, finely diced
• 1 lime, quartered
• 2 tbsp southwest spice blend
• 8 tbsp sour cream
• 1 c cheddar cheese, shredded
• 1 c mozzarella cheese, shredded
• 1 tbsp vegetable oil
• 2 tsp olive oil

instructions

1. adjust rack to top position and preheat oven to 450 degrees. toss sweet potato 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. remove roasted sweet potato from sheet.

2. place ½ tsp southwest spice in a small bowl.

3. 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. once sweet potato is done roasting, add to pan along with remaining southwest spice. cook until fragrant, 1 minute. turn off heat.

4. in a medium bowl, combine radishes, tomato, cilantro, minced onion, a squeeze of lime juice, and a large drizzle of olive oil. season generously with salt and pepper. to bowl with reserved southwest spice, add sour cream, a squeeze of lime juice, and a pinch of salt. stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

5. place tortillas on a clean work surface. in a second small bowl, combine cheddar and mozzarella. sprinkle half the cheese mixture onto one half of each tortilla. top with cooked veggies, then sprinkle with remaining cheese mixture. fold tortillas in half to create quesadillas.

6. wash out pan used for veggies. heat a drizzle of oil in pan over medium-high heat; add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. cut quesadillas into wedges and divide between plates. top with salsa and crema. serve with remaining lime wedges on the side.