Yam & Pepita Quesadilla

I realized I haven't as yet posted one of my all-time favourite go-to recipes: the yam and pepita quesadilla (with honey-chipotle sauce and Jack cheese). It's from my best cookbook, Rebar, and it's the best damn quesadilla I ever had. I know, I've mentioned Rebar so many times you'd think I was being paid or something. I'm really not; it's just a cookbook I've never failed with so I swear by it. And yes, I bought my own copy and highly recommend it. Plus I love that it's local! Go BC!

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 whole wheat tortillas
1/3 cup honey-chipotle sauce (see below)

Preheat oven to 375F. 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 mins).

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 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 remaining quesadillas.

Honey chipotle sauce ** I use this sauce all the time to spice up whatever I'm cooking. Omelettes, pasta sauces, pizzas, sandwiches.

4 tbsp tomato paste
1 tbsp chipotle puree (puree a 7 oz can of chipotle chiles 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 well blended. Refrigerate upto two weeks.