Chicken and sweet potato quesadillas
Dinner on the go? Why not with these delicious quesadillas. You can make them ahead and toast them to go or have them toasted to enjoy at room temperature for after the soccer game or to enjoy poolside.
Step 1In large nonstick skillet, heat 5 mL (1 tsp) of the oil over medium high heat and cook chicken breasts with 2 mL (1/2 tsp) each of the chili powder and oregano. Cook for 3 minutes or until starting to brown; remove to plate.
Step 2Add remaining oil to skillet and cook shallot, garlic and sweet potato with remaining chili powder and oregano and broth for about 5 minutes and liquid is absorbed.
Step 3Return chicken to skillet and cook, stirring until chicken is no longer pink inside. Remove from heat.
Step 4Spread avocado among half of each side of all the tortillas, if using. Divide chicken mixture over top and sprinkle with cheese. Fold over tortilla to cover.
Step 5In clean nonstick skillet toast quesadillas over medium heat for about 4 minutes turning once or until golden brown and crisp on both sides.
Make ahead option: Fill and fold tortillas wrap and refrigerate for up to 1 day. Toast or grill when ready to serve.
Shopping tip: Look for a sweet potato that you can hold in your hand, it should be about the right size for the recipe.
Per serving (1 tortilla with 125 mL/½ cup of filling)
- 22 g
- 342 mg
- 404 mg
- Total fat
- 7 g
- Saturated fat
- 2 g
- 45 mg
- 26 g
- 3 g
- 4 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.