Friday, January 30, 2009

Yam and Pepita Quesadilla with honey chipotle sauce and Jack cheese (Carla)

2 large yams
1 tsp vegetable oil
1/4 tsp salt (I never use salt...)
1 bunch scallions, chopped
1/4 cup toasted pumpkin seeds
2 cups grated monterrey jack cheese (I used soy mozzarella)
4 whole wheat tortillas
honey chipotle sauce
Whisk together the following ingredients:
4 tbsp tomato paste
1 tbsp chipotle puree (just pureed chipotle chiles in adobo sauce - from a jar)
1 tsp lime juice
1 tbsp honey
2 tbsp water

Preheat oven to 375. Peel yams and quarter them lengthwise. Slice each quarter into 1/2 inch thick pieces. In a small bowl toss yams with oil and salt. Spread on a baking sheet and roast until tender and golden (about 20 minutes)

To assemble the quesadillas, heat a large skillet over medium high heat. Brush lightly with oil and cover with a tortilla. Spread a thin layer of honey chipotle sauce over the surface, sprinkle with a quarter of the grated cheese, scallions and toasted pumpkin seeds. Spoon a quarter of the roasted yams over the bottom half of the tortilla. Heat through until the cheese melts and the tortilla crispens. Fold the top over the bottome, slide onto a baking sheet and keep warm in a low oven while preparing the remaining 3 quesadillas.

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