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


Pre-heat oven to 375 degrees. Peel the sweet potato and quarter lengthwise. Slice each quarter into 1/2" thick pieces. In a bowl, toss them 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 quesadilla, heat a large skillet over medium high heat. Spread a thin layer of honey-chipotle sauce over the surface of tortilla and sprinkle with 1/4 of the the cheese, scallions and pepitas. Spoon 1/4 of the roasted sweet potatoes on one 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 or blender and puree until smooth.


Recipe from Rebar Modern Food Cookbook, 2001.