Quesadillas are a classic go-to for my family. Dinner, snacks or lunch, we’re up for this easy favorite. We usually stick to the typical chicken and cheese, so I was super excited to try this recipe that added sweet potato and kale.
Yield: 4 to 6 servings
- 3 medium sweet potatoes, peeled and sliced ½ inch thick
- 3 chicken breasts, boneless and skinless
- 3 cups chopped kale
- 2 to 2 ½ cups freshly grated cheddar cheese
- 8 to 10 large flour tortillas
- ¾ teaspoon salt, divided
- ½ teaspoon cumin
- ¼ teaspoon oregano
- 1 tablespoon olive oil
- 3 green onions, thinly sliced
To make it spicy add:
- 1 to 2 chipoltle peppers in adobo sauce, minced
- ½ teaspoon chili powder
And then dip it in:
- Salsa, hot sauce, Greek yogurt or sour cream
- Add the sliced potatoes to a large saucepan and add enough water to cover the potatoes. Add ½ teaspoon of the salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat to medium and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl. Use a potato masher to mash the potatoes. Add the remaining ¼ teaspoon salt, cumin, chili powder, oregano and chipotle peppers. Mix until well combined.
- In a medium skillet, heat the olive oil over medium heat. Add the chicken and cook for 5 to 10 minutes until it’s almost fully cooked and no longer pink, slightly charred, but not burned. Next add in the kale and green onions. Cook for about 2 to 3 minutes, until the kale is bright green and tender and the chicken is fully cooked.
- Add the mixture to the bowl with the mashed sweet potatoes. Stir until well combined.
- Place the tortillas on a work surface. Use a spatula to smear about ⅓ to ½ cup of the filling on half of the tortilla. Top with about ¼ cup of the cheese (or to taste). Fold the empty half of the tortilla over the filling to form a semicircle. Repeat with remaining tortillas.
- Wipe out the skillet and set over medium high heat. When hot, spray lightly with nonstick cooking spray. Place an assembled quesadilla in the pan and cook, flipping once halfway through, until both sides are browned and the cheese is melted. Cut into triangles and serve with hot sauce, Greek yogurt and/or salsa.