Spicy Fish and Spinach Quesadillas with Roasted Sweet Potatoes and Chipotle Crema

Name: Spicy Fish and Spinach Quesadillas with Roasted Sweet Potatoes and Chipotle Crema
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 5 breaded fish filets; 2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes); 2 tablespoon olive oil; 0.75 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon cumin; 0.5 teaspoon smoked paprika; 5 flour tortillas (large); 1 cup Monterey Jack cheese (shredded); 2 cup fresh spinach (roughly chopped); 0.5 cup mayonnaise; 1 tablespoon chipotle in adobo sauce (minced); 1 lime (juiced); 2 clove garlic (minced)

Crispy breaded fish and tender spinach are nestled in golden tortillas with melted cheese, served alongside savory roasted sweet potatoes and a smoky, zesty chipotle crema.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $1.89/serving

Dietary

Nut-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

5 breaded fish filets
2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes)
2 tablespoon olive oil
0.75 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon cumin
0.5 teaspoon smoked paprika
5 flour tortillas (large)
1 cup Monterey Jack cheese (shredded)
2 cup fresh spinach (roughly chopped)
0.5 cup mayonnaise
1 tablespoon chipotle in adobo sauce (minced)
1 lime (juiced)
2 clove garlic (minced)

Instructions

Preheat oven to 425°F. On a baking sheet, toss the diced sweet potato with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Roast for 20 minutes, or until tender and lightly caramelized, tossing halfway through.
While the sweet potatoes roast, prepare the breaded fish filets according to package directions, typically baking for 12-15 minutes or pan-frying until golden and cooked through.
For the Zesty Chipotle Crema, combine the mayonnaise, minced chipotle in adobo sauce, lime juice, and minced garlic in a small bowl. Stir well to combine. Season with a pinch of salt if needed.
Heat a large skillet or griddle over medium heat. Lightly brush one side of each flour tortilla with the remaining 1 tablespoon olive oil. Place a tortilla, oil-side down, in the hot skillet.
Sprinkle half of the shredded Monterey Jack cheese over one half of the tortilla. Flake approximately 1/5th of the cooked breaded fish filets over the cheese. Top with about 1/5th of the roughly chopped fresh spinach and the remaining half of the cheese for one quesadilla. Cook for 2-3 minutes, or until the bottom is golden and cheese begins to melt.
Carefully fold the empty half of the tortilla over the filling to create a crescent shape. Press gently with a spatula and cook for another 1-2 minutes until golden and crispy. Repeat with remaining tortillas and fillings.
Serve the Spicy Fish and Spinach Quesadillas immediately alongside the roasted sweet potatoes and a generous dollop of Zesty Chipotle Crema.

Notes

You can prep the sweet potatoes and crema ahead of time to make assembly even faster. Leftovers can be reheated in a dry skillet or air fryer for crispiness.

Nutrition (per serving)

Calories: 829
Protein: 37.9 g
Carbohydrates: 73.5 g
Fat: 40 g
Fiber: 8 g
Sodium: 890 mg
Saturated Fat: 10 g
Sugar: 10 g
Cholesterol: 75 mg