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1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
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2. Peel the sweet potato and cut it into small cubes. Peel and thinly slice the red onion.
2 piece sweet potato,
1 piece red onion
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3. Spread the sweet potato cubes and red onion on the baking sheet. Drizzle with olive oil, then sprinkle with ground cumin, smoked paprika, chili powder, garlic powder, dried oregano, kosher salt, and black pepper. Toss to coat and spread in an even layer.
3 tbsp olive oil,
1.5 tsp ground cumin,
1 tsp smoked paprika,
0.5 tsp chili powder,
0.5 tsp garlic powder,
0.5 tsp dried oregano,
1 tsp kosher salt,
0.5 tsp black pepper
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4. Roast until the sweet potato is tender and lightly caramelized, about 22 to 25 minutes, stirring once halfway through. During the last 8 minutes of roasting, scatter the frozen corn kernels over the pan to warm and lightly roast.
1.5 cup frozen corn kernels
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5. Transfer the roasted sweet potato, onion, and corn to a large bowl. Squeeze the juice of half the lime over the mixture, add chopped fresh cilantro, and gently toss. Taste and adjust seasoning with more salt or lime juice if needed.
0.5 piece lime,
0.2 cup fresh cilantro
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6. Lay out the flour tortillas on a work surface. Sprinkle a layer of shredded Monterey Jack cheese and shredded cheddar cheese over half of each tortilla.
8 piece flour tortillas,
1.5 cup shredded Monterey Jack cheese,
1 cup shredded cheddar cheese
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7. Spoon the roasted vegetable mixture over the cheese on each tortilla, then top with another light sprinkle of cheese. Fold each tortilla in half to enclose the filling.
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8. Heat a large skillet or griddle over medium heat. Add a small pat of butter and let it melt, swirling to coat the surface.
2 tbsp butter
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9. Place a few folded tortillas in the skillet without crowding. Cook until the underside is golden and crisp and the cheese begins to melt, about 2 to 3 minutes, then flip and cook the other side for another 2 to 3 minutes. Repeat with remaining quesadillas, adding more butter as needed.
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10. In a small bowl, stir together sour cream, remaining lime juice, and hot sauce to make a quick creamy sauce.
0.5 piece lime,
0.5 cup sour cream,
1 tbsp hot sauce
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11. Cut the quesadillas into wedges and serve hot with the lime crema on the side and extra cilantro if desired.
By james