Yam and Pepita Quesadilla

These quesadillas are really good! They are even better with the Winter Ale from the Kenai Brewing Company. David brought back three growlers from his trip last week. It was as though that beer was meant to go with these quesadillas. This is one of the first meals David ever cooked for me, and I thought he was a culinary genius until I found this recipe in the Rebar Cookbook! Oh well, he still has good taste.

Yam and Pepita Quesadilla
adapted from Rebar Modern Food Cookbook

2 large yams
1 tsp vegetable oil
1/4 tsp salt
1 bunch scallions, chopped
1/4 cup toasted pumpkin seeds
2 cups grated Monterey Jack cheese
4 tortillas
1/3 cup honey-chipotle sauce (see below)


Pre-head oven to 375 degrees. Peel the yams and quarter them lengthwise. Slice each quarter into 1/2" thick pieces. In a bowl, toss the yams with oil and salt. Spread them out on a parchment-lined or lightly oiled baking sheet and roast until tender and golden (about 20 minutes).

To assemble the quesadillas, heat a large skillet over medium high heat. Spread a thin layer of honey-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.
Spoon 1/4 of the roasted yams half of the tortilla. Fold tortilla in half and place in skillet. Heat through until the cheese melts and the tortilla crispens. Flip tortilla and crispen second side. Slide onto a baking sheet and keep warm in a low oven while preparing the remaining quesadillas.


Honey Chipotle Sauce

4 tbsp tomato paste
2 chipotle chillis in adobo
1 tsp lime juice
1 tbsp honey

Combine all ingredients in bowl of food processor and puree until smooth.