Poblano Sweet Potato Quesadilla

Poblano Sweet Potato Quesadilla

Serves 2

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• 1 Poblano

• 1 sweet potato

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 tsp cumin

• 1 tsp olive oil

• 1/2 cup shredded pepper jack

• 1/2 cup shredded cheddar

• 1 tsp fajita seasoning, divided

• 4 large tortillas

Radish Avocado Sauce:

• 3/4 cup pickled radishes

• 1/4 tsp minced garlic

• 1/4 cup cilantro

• 1 lime, juiced

• 1/2 avocado

• 2 TBS water

• 1/4 tsp salt

1. Roast poblano in the oven on broil, rotating until blistered on all sides.

2. Peel and dice sweet potato into very tiny pieces. Resulting in ~2 1/2 cups potatoes

3. Blend all sauce ingredients and cool in fridge

4. Add diced potato to skillet with olive oil over medium heat with salt, pepper, and cumin for 8-10 minutes to soften potatoes. Turn up to high for a few minutes to brown the potato and then set aside.

5. Shred cheese if needed

6. Peel skin off blistered poblano once it has cooled. De-seed and slice vertically into long strips, then slice again horizontally into 3rds.

7. Warm a large tortilla in the skillet for a few minutes on medium-low.

8. Add half of the cheese, half of the potatoes, and half of the poblano. Sprinkle with 1/2 tsp fajita seasoning or other Mexican blend. Top with the other tortilla, cooking until crisp on both sides, flipping once the first side browns.

9. Repeat assembly process with second quesadilla.

10. Serve with the radish sauce

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Quick Pickled Radish:

• Slice 1 bunch radishes into thin rounds

• 1/4 cup apple cider vinegar

• 1/2 cup white vinegar

• 1/2 cup water

• Kosher or pickling salt

1. Cover sliced radishes with salt and set aside

2. Heat vinegar and water until boiling

3. Rinse salt off radishes and stuff into a mason jar

4. Pour the hot vinegar mixture over radishes

5. Cool in fridge for at least 4 hours or several days