Holy crap, the filling in this dillas are amazing. The adobo chilis are like nothing I’ve ever tasted before, except maybe in my dreams: it’s smoky, sweet, and spicy, and I want to put it on literally everything. The meal is also filling without having any cheese — I love it so much I don’t even really want to call them quesadillas, since I feel like that makes them feel like they’re missing something — which they ain’t. Maybe just dillas? Anyway, they’re amazing. Recipe from Buzzfeed, but really from here.
|2||medium sweet potatoes|
|1 t||chipotle chili, canned in adobo sauce, chopped|
|1||garlic clove, finely chopped|
|2 T||lime juice, fresh-squeezed|
|1 t||honey or maple syrup|
|2 T||olive oil|
|4||large flour tortillas|
Pierce the sweet potato several times with a fork; place on a foil-lined baking sheet; bake 50—60 minutes or until easily pierced with a fork. If pressed for time, microwave it for 6 minutes on high.
Let the sweet potato cool slightly, then peel and add to a food processor. Add the chipotle, garlic, lime juice, honey, olive oil and tahini and process until smooth. Thin with up to 2 T of water if necessary to make the mixture smooth and spreadable.
While the potatoes are roasting, roast the poblanos over an open flame on high heat, turning frequently until they’re charred all over. Place the peppers in a large bowl and cover with plastic wrap, which allows the steam to loosen the skins. Peel the peppers, remove the seeds and thinly slice them into strips.
Heat one tablespoon of oil in a large skillet over medium heat. Peel and cut the onion into thin slices, like the poblanos; add both to the skillet and cook them for 8—10 minutes, stirring occasionally until the onions are soft. Season with salt and pepper to taste.
Heat a large griddle or skillet over medium heat. Spread about 1/2 cup of the sweet potato mixture over a tortilla and add a layer of the onion/pepper mixture. Top the tortilla with another and add it to the grill, and cook it like a quesadilla. You know how.