Welcome back to Monday! How’s everyone doing this morning? I’m sure many of you were out having fun doing the whole weekend thang, so here’s a little bit of what you may have missed while you were out having fun…
So last night, I briefly mentioned that I had the most unreal quesadillas for dinner.
The funny thing is, Jay and I were actually planning on making pizza all day long, but while I was out getting my pedicure done, I happened to be reading through the latest issue of Health magazine and came across a recipe that I just could not get out of my head.
I mean, sweet potatoes? In a quesadilla? That’s like a match made in heaven right there! Lucky for us, we already happened to have all of the ingredients that we needed on hand, and I took that as a sign that these needed to happen. The pizza could wait.
So the quesadillas happened…but with a few minor adjustments which I only think made them even more amazing.
Chicken, Sweet Potato, & Spinach Quesadillas
(lightly adapted from this recipe)
- Cook Time: About 40 minutes
- Servings: 2-3
- 2 small (or 1 medium) sweet potatoes
- 1/2 cup red-wine vinegar
- 1/4 cup sugar
- 2 black peppercorns
- 1 medium onion, sliced
- 4 whole wheat tortillas (*I used LaTortilla Factory Low Carb Whole Wheat)
- 2 small (or 1 medium) chicken breasts, cooked and cubed
- 2-3 cups baby spinach
- 1/2 cup shredded part-skim mozzarella
- 2 teaspoons olive oil
- Microwave potatoes on high until tender (about 10 minutes). Split cooked potatoes open with a knife and allow to cool.
- In a small saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar. Place onion slices in a medium bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.
- Remove flesh from sweet potatoes, transfer to a bowl, and mash with a fork, adding salt and pepper to taste. Divide potato filling between 2 tortillas. Top each tortilla evenly with spinach, pickled onions, cooked chicken, and 1/4 cup cheese.
- Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadilla. Cut into quarters and serve with salsa and/or sour cream/plain Greek yogurt. ENJOY!
I will tell you that these quesadillas were extremely filling. I wound up feeling like a load eating my entire quesadilla, while Jay ended up leaving one of his quarters. That probably would have been the smart thing to do, but I just could not put them down.
They were delicious and would be perfect for a quick and easy dinner (or lunch!). I’d definitely recommend giving ‘em a try. And another thing? Don’t skip out on the olive oil when cooking the tortillas; it helps them crisp up so much better than regular cooking spray would AND they taste so much better. Trust me!
What are some of your favorite quesadilla combinations?