Chicken and Sweet Potato Quesadilla with Salsa

Chicken and Sweet Potato Quesadilla
- 2 tsp canola oil, divided (10 mL)
- 2 boneless, skinless chicken breasts, diced (2)
- 1 tsp chili powder, divided (5 mL)
- 1 tsp dried oregano, divided (5 mL)
- 1 shallot, minced (1)
- 2 garlic cloves, minced (2)
- 1 small sweet potato, peeled and shredded (1)
- 1/4 cup sodium reduced chicken broth (60 mL)
- 1/2 avocado, mashed (optional) 1/2
- 6 small (17.5 cm/7 inch) wholegrain tortillas (6)
- 1/2 cup shredded lower fat cheddar cheese (125 mL)
Tomatillo Cucumber Lime Salsa
- 4 small tomatillos, husked and finely diced (4)
- 1 cup finely diced English cucumber (250 mL)
- 1 garlic clove, minced (1)
- 1 small jalapeno pepper, seeds removed and finely diced (1)
- 2 Tbsp chopped fresh cilantro (30 mL)
- 2 green onions, finely chopped (2)
- 1 lime, zest and juice (1)
- 1 Tbsp canola oil (15 mL)
- 1 tsp granulated sugar (5 mL)
Chicken and Sweet Potato Quesadilla
1. Heat a large nonstick skillet over medium-high heat. Add 5 mL (1 tsp) of canola oil. Add 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.
2. Add remaining canola oil to skillet and cook shallot, garlic and sweet potato with remaining chili powder, oregano and broth for about 5 minutes and liquid is absorbed.
3. Return chicken to skillet and cook, stirring until chicken is no longer pink inside. Remove from heat.
4. Spread 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.
5. In clean nonstick skillet toast quesadillas over medium heat for about 4 minutes turning once or until golden brown and crisp on both sides. Serve with Tomatillo Cucumber Lime Salsa.
Tomatillo Cucumber Lime Salsa
1. In a medium bowl, combine tomatillos, cucumber, garlic, jalapeno pepper, cilantro, green onions, lime zest and juice, canola oil and sugar. Marinate for 1 or 2 hours in the refrigerator. Transfer to serving dish. Fresh salsa will keep in the refrigerator for up to 2 days. Makes 8 Servings.