On days when I would rather not spend a whole lot of time in the kitchen, quesadillas are my "fast food" of choice. With a little advance preparation they can be quite the filling and tasty dinner. This maple chipotle sauce is the base for my favorite yam and pepita quesadillas. Every time I make this sauce I think it is going to be too much and I wonder how I will use it all up, but then it just seems to magically disappear. I'll throw a few tablespoons in a pot of chili, add it to re-fried beans for a dip, smear it on grilled cheese...the possibilities are endless.
inspired by Rebar Modern Food Cookbook
6 oz. can tomato paste
7 oz. can chipotle peppers in adobo
1/4 cup maple syrup
2 tablespoons olive oil
Combine all ingredients in the bowl of a food processor and blend until smooth. Store covered in the refrigerator for up to one month.