"Well what is there to eat Grandma?...Knock it off Napoleon and make yourself a dang quesadilla!!" ~ Napoleon Dynamite.Trying out a Rachael Ray recipe tonight but added my own twist! Check out these steps first!
*I reccomend seasoning your chicken first, then grilling it. I used a combination of - Paprika, Cumin, Chili Powder, Cayenne, Onion Powder & Garlic Powder. Rub onto raw chicken breasts as a dry rub, and grill to 165 degrees.
*I also threw in an Avocado for added flavor to the mash mixture. Served with fat free Salsa and hot sauce on the side!
*This recipe makes 2 oversized Quesadillas, each cut into 8 slices. The serving size is based on 1 slice. Trust me they are very thick and filling and you will find 2-3 slices is enough! For my Weight Watchers followers this comes to 4 points per slice.
Sweet Potato Chicken Quesadilla
Ingredients
- 1 sweet potato, peeled and cubed
- 1 15 ounce can black beans
- 4 10 inches flour tortillas
- 1 1/2 cups shredded cooked chicken breast
- 2 cups shredded jack cheese
Directions
- In a pot of boiling water, cook the sweet potato until softened, about 10 minutes. Drain and return to pot. Add the beans and mash; spread onto 2 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted, about 4 minutes; flip and cook for about 2 minutes more. Cut into wedges.
Original Recipe Courtesy Rachael Ray © Copyright 2012, Meredith Corporation. All Rights Reserved.
