Yam and Pepita Quesadilla

By -
I can't believe I have never posted this!

2 large yams (really? pretty sure one not-large one would be good)
1 tsp vegetable oil
1/4 tsp salt
1 bunch scallions, chopped
1/4 cup toasted pumpkin seeds
2 cups grated Monterrey Jack cheese
4 whole wheat tortillas ;-)
1/3 cup honey chipotle sauce
------
Honey Chipotle Sauce:
4 tbsp tomato paste
1 tbsp chipotle puree (just pureed chipotles in adobo sauce)
1 tsp lime juice
1 tbsp honey
2 tbsp water

Combine all of the ingredients in a small bowl and whisk until blended. Refrigerate up to 2 weeks.
------


Pre-heat oven to 375 degrees. Peel the yams and quarter them lengthwise. Slice each quarter into 1/2" thick pieces. In a small 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: heat 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 pepitas. 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 half over the bottom, slide onto a baking sheet and keep warm in a low oven while preparing the rest. Or just bake them - you can make them however you usually make quesadillas, but those are the ingredients!

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more