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Yam and Pepita Quesadillas adapted from Rebar Cookbook Recipe

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Yam and Pepita Quesadillas  adapted from Rebar Cookbook image

 

This recipe for Yam and Pepita Quesadillas adapted from Rebar Cookbook, by , is from Rhonda and Lorne's Dia de los Muertos Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Hemstreet

Category:
Category:
 


Ingredients:  
Ingredients:  
2 large yams
1 bunch scallions, chopped
cup toasted pumpkin seeds
2 cups grated Monterey Jack cheese
4 tortillas (we use gluten free tortillas)
⅓ cup Maple-Chipotle Sauce
sour cream or plain greek yogurt and salsa for serving

Directions:
Directions:
Pre-heat oven to 375 degrees Fahrenheit. Peel yams and slice into 1/4" thick pieces. Spread them out (can be touching, not overlapping) on parchment-lined or lightly oiled baking sheet and roast until tender and golden ( ~20 minutes). Heat a large cast-iron skillet over medium high heat. To assemble quesadillas, spread thin layer of maple-chipotle sauce over surface of tortilla (only spread on half if you like a little less spice), sprinkle with 1/4 of cheese, scallions, and pepitas. Add one layer of roasted yams on half of tortilla. Fold tortilla in half and place in skillet. Heat through until cheese melts and tortilla is crisp and light brown in color. Flip tortilla and brown second side. Slide onto baking sheet and keep warm in a low temperature oven while preparing remaining quesadillas. Cut quesadillas into quarters and serve with sour cream and your favorite salsa.
 

Maple Chipotle Sauce inspired by Rebar Modern Food


Ingredients:  
Ingredients:  
6 oz. can tomato paste
7 oz. can chipotle peppers in adobo
1/4 cup maple syrup
2 tbsp olive oil


Directions:
Directions:
Combine all ingredients in bowl of food processor and blend until smooth. Store covered in refrigerator for up to one month.

Personal Notes:
Personal Notes:
Rebar Modern Food is Rhonda's favourite restaurant and inspired this dish from the wedding menu.

 

 

 

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