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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)
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Chicken and Sweet Potato Quesadilla
- 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.
- 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.
- Return chicken to skillet and cook, stirring until chicken is no longer pink inside. Remove from heat.
- 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.
- 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
- 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.

Chicken and Sweet Potato Quesadilla with Salsa
The perfect solution for busy weeknights. This healthy twist on quesadillas is filled with chicken, avocado, sweet potato and low-fat cheese. This may just become one of your favourite chicken recipes! Pairs well with Tomatillo Cucumber Lime Salsa.
- Makes
- 6
Nutritional Analysis
- Serving Size
- 1 tortilla with 1/6 filling & 1/4 cup (60 mL) salsa
- Servings
- 6
- Calories
- 265
- Total Fat
- 10 g
- Saturated Fat
- 1.5 g
- Cholesterol
- 25 mg
- Sodium
- 330 mg
- Carbohydrates
- 28 g
- Fiber
- 3 g
- Protein
- 15 g