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Sweet Potato Quesadillas
Yam and Pepita Quesadillas
adapted from Rebar Modern Food Cookbook
2 large yams
1 bunch scallions, chopped
1/4 cup toasted pumpkin seeds
2 cups grated Monterey Jack cheese
1/3 cup Honey-Chipotle Sauce
sour cream and salsa for serving
Pre-heat oven to 375 degrees Fahrenheit. Peel the yams and slice into 1/4" thick pieces.
Spread them out (they can be touching, but not overlapping) on a parchment-lined or lightly oiled baking sheet and roast until tender and golden (about 20 minutes).
Heat a large cast-iron skillet over medium high heat. Brush lightly with oil and cover with a tortilla.
Spread a thin layer of maple-chipotle sauce over the surface of tortilla (only spread on half if you like a little less spice), sprinkle with 1/4 of the the cheese, scallions, and pepitas.
Add one layer of the roasted yams on half of the tortilla. Fold tortilla in half. Heat through until the cheese melts and the tortilla is crisp and light brown in color.
Flip tortilla and brown the second side.
Slide onto a baking sheet and keep warm in a low temperature oven while preparing the remaining quesadillas.Cut quesadillas into quarters and serve with sour cream and your favorite salsa.
Honey Chipotle Sauce
4 tbsp tomato paste
1 tbsp chipotle peppers in adobo, pureed
1 tbsp honey
1 tsp lime juice
2 tbsp water
Combine until well blended.