Cotija Quesadillas with Caramelized Onions and Yams Makes 4 quesadillas 2 large yams (about 2 1/2 pounds) 3 tablespoons extra virgin olive oil 2 white onions, julienned A pinch of salt 4 tablespoons honey 2 tablespoons unsalted butter, at room temperature Juice of 2 limes 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground black pepper, or to taste 4 flour tortillas 1 1/3 cups grated cotija cheese (Cacique is a good brand) 3 tablespoons unsalted butter, melted Preheat oven to 350 degrees F. Wash yams and place on a cookie sheet or in a baking dish. Bake until yams are soft, begin to ooze, and have puffy skins, about 1 to 1 1/2 hours. Set aside to cool slightly. Heat oil in a medium sauté pan over medium-high heat. Add onions and a pinch of salt and cook, stirring occasionally, until dark golden brown and very soft (caramelized), about 20 to 25 minutes. Meanwhile, peel warm yams and place in a medium mixing bowl. Add honey, butter, lime juice, salt, and pepper. Mash thoroughly with a potato masher. Taste and adjust seasonings as necessary. To assemble quesadillas, lay flour tortillas on a work surface. Spread a 1/4-inch layer of yam mixture over half the surface of each flour tortilla, about 1/2 cup per tortilla. Cover yams with caramelized onions, followed by cotija cheese. Fold other halves of flour tortillas over the filling and brush both sides of tortillas with melted butter. On a griddle or in two large sauté pans over medium heat, sauté quesadillas until tortillas are browned and crispy on both sides and filling is warm and melty. Note: The mashed yams with lime and honey mixture also makes a great holiday side dish! Just transfer mashed yam mixture to a baking dish, heat in the oven, and serve drizzled with crema, crème fraîche, or sour cream.

© 2012 Mary Sue Milliken and Susan Feniger.  All rights reserved.