Chili-Rubbed Seitan Quesadillas with Sweet Potato

Chili Rubbed Seitan Quesadillas
1 jalapeno
1 red chili pepper
1/4 cup loosely packed cilantro
2 tbl canola oil
4 tbl vegetable broth, divided
salt and pepper
12 oz seitan, small chunks
1 large sweet potato, peeled, small dice
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1 tsp cumin
1 tbl organic brown sugar
1 tbl extra virgin olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
2 garlic cloves, grated
1 cup baby spinach leaves
6" corn tortillas
freshly chopped cilantro for garnish

Preheat the oven to broil.
Place both chili peppers directly on the oven racks and broil until they are charred. Remove and peel the skin off. Remove seeds from the red chili pepper. In a food processor, combine both chilis, cilantro, oil, 3 tbl broth, salt and pepper. Blend until smooth and pour over the seitan. Marinate for 1 hour to overnight.
Bring a large pot of salted water to boil with diced sweet potato. Cook until completely tender and drain. Add the cayenne, ginger, cumin, brown sugar and salt and pepper to taste. Mash until smooth.
When ready to roast, preheat the oven to 375. Pour the seitan and marinade on a baking sheet and roast for 30 minutes, stirring after 15 until the edges are crispy and browned.
Heat up the oil in a large pan and saute the zucchini, summer squash and garlic with salt and pepper for 5 minutes. Remove from the heat and add the spinach, toss to wilt.

To assemble-Spread a thin layer of sweet potato on one side of the tortillas and top with seitan, zucchini mix and a sprinkle of cilantro. Top with another tortilla and press down tightly. Heat 1 tsp of canola oil in a large pan and saute until crisp, flip and crisp the other side.