• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and dice sweet potato into ½-inch pieces. Toss 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. Transfer to a plate.

• While sweet potato roasts, core, deseed, and dice green pepper. Halve, peel, and dice onion. Quarter lime. • Place ½ tsp Southwest Spice Blend (you’ll use the rest in the next step) in a small bowl and reserve for Step 4.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and diced onion; season with salt and pepper. Cook, stirring, until tender, 5-7 minutes. • Once sweet potato is done, add to pan along with remaining Southwest Spice Blend. Cook, stirring, until fragrant, 1 minute. Turn off heat.

• To bowl with reserved Southwest Spice Blend, 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.

• 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.

• Wash out pan used for veggies. Heat a drizzle of oil in same pan over medium-high heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 2-4 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches. • Cut quesadillas into wedges and divide between plates. Top with pico de gallo and crema. Serve with remaining lime wedges on the side.