veg Sweet Potato & Green Chile Quesadillas

with Arugula & Avocado Salad

In parts of the Southwest, green chiles, with their pleasant zing, are a beloved addition in any number of dishes. Tonight’s hearty quesadillas pair the chiles’ signature flavor with creamy sweet potato, roasted with smoky Mexican-inspired spices like ancho chile powder, paprika and cumin. Our side salad of peppery arugula, cool avocado and quick-pickled shallot provides refreshing contrast to the zesty quesadillas.


In The Box

  • 2 Russet Potatoes
  • 1/2 Matzo Meal
  • 1 Chives

In Your Kitchen

  • The Kitchen Drawer
  • All Purpose Kosher Sea Salt
  • 12.5" Toxic-Free CTX Nonstick Pan, Family Plan


Cook Time 30-40mins
Serving 2 Person
Nutrition Est. 750 calories
Health Benefit Icon

Something to remember

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Tips & Techniques

  • Health Benefit :

    Onions are a nutrient-dense food, meaning that while they are low in calories they are high in beneficial nutrients like vitamins, minerals and antioxidants



Something to remember

    Do you have all the tools required for this recipe?
    Did you learn how to use those tools?

Tools from the Test Kitchen

  • The Kitchen Drawer

    If your kitchen is anything like ours, there is a top drawer that houses some of your dearest, most used kitchen utensils. Heres whats in ours: a simple, sharp vegetable peeler, a custom French wire whisk, a pair of sturdy tongs, the ever handy Microplane zester grater, the "use with every recipe" olive wood spoon, a stainless steel slotted spatula and a versatile silicone spatula. Weve chosen great brands like Best Manufacturers, GIR, and Messermeister to provide a drawer of utensils thatll last you years of great cooking and prepare you to tackle any recipe.

    Price: $64.00 ADD TO CART

  • All Purpose Kosher Sea Salt

    A salt with the right coarseness can make all the difference in enhancing a meal's flavors. And here and now is the only place you can find a 2lb. box of Jacobsen's exquisite, hand harvested sea salt. Whether you're cooking, baking or finishing a dish, the bright-and briny-characteristics of this favorite staple of Michelin starred kitchens is a perfect fit for your pantry. Quantities of the 2lb. box are limited, so stock up!

    Price: $9.99 ADD TO CART

  • 12.5" Toxic-Free CTX Nonstick Pan, Family Plan

    This customer favorite is a true stovetop trifecta: nonstick, heavy duty, and environmentally sound. When meal prep requires a delicate touch-think eggs over easy or a seared salmon fillet-our culinary team grabs this even heating, toxicant free pan. The patented ceramic titanium coating stands up to utensils (yes, even metal!), and best of all, its easy to clean.

    Price: $1.00 ADD TO CART

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Recipe Instructions

Prepare the ingredients

Preheat the oven to. Wash and dry the fresh produce. Halve the baguette. Peel the carrot cut in half lengthwise, then thinly slice crosswise. Small dice the celery. Peel and small dice the onion. Small dice the cheese. Thinly slice the chives.

Roast the sweet potatoes:

Line a sheet pan with aluminum foil. Place the sweet potatoes on the prepared sheet pan. Drizzle with olive oil and season with salt, pepper and the spice blend; toss to thoroughly coat. Arrange in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Pickle the shallot

While the sweet potatoes roast, in a small pot, combine the shallot, sugar, the juice of the remaining lime wedges and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the sugar has dissolved. Remove from heat and let stand, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Assemble the quesadillas:

Place the tortillas on a clean, dry work surface. Top 1 side of each tortilla with ¼ of the Monterey Jack cheese. Top with the roasted sweet potatoes and as much of the chiles as you’d like, depending on how spicy you’d like the dish to be. Top with the remaining Monterey Jack cheese. Season with salt and pepper. Fold each tortilla in half over the filling.

Cook the quesadiilas:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese has melted. Transfer to a cutting board and season with salt and pepper. Let stand for 2 minutes.

Make the salad & plate your dish:

Just before serving, in a large bowl, combine the arugula, avocado and pickled shallot (draining before adding); season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Cut the cooked quesadillas into thirds. Divide the quesadillas and salad between 2 dishes. Garnish the quesadillas with the cilantro. Garnish the salad with the Cotija cheese. Enjoy!

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Chef Albert

Lets change your test.

From The Chef

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