Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Peel and dice sweet potatoes 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 potatoes roast, core, deseed, and dice green pepper. Halve, peel, and dice onion; mince a few pieces until you have 1 TBSP (2 TBSP for 4 servings). Dice tomatoes. Finely chop cilantro. Quarter lime.

Reserve ½ tsp Southwest Spice Blend (you’ll use the rest in the next step) in a small bowl 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 occasionally, until tender, 5-7 minutes.

Once sweet potatoes are done, add to pan along with remaining Southwest Spice Blend. Cook, stirring, until fragrant, 1 minute. Turn off heat.

In a medium bowl, combine tomatoes, cilantro, minced onion, a squeeze of lime juice, and a large drizzle of olive oil. Season generously with salt and pepper.

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 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 salsa and Southwest crema. Serve with remaining lime wedges on the side.