Quesadillas with Butternut Squash
Kids who don't eat meat will like these without the chicken.
Or you can also puree the chicken after cooking and add to
the bean mixture.
Nonstick cooking spray
1 tablespoon olive oil
lf2 pound chicken cutlets or boneless
chicken breast, rinsed and dried
112 teaspoon salt
lfs teaspoon pepper
l/S teaspoon chili powder, or to taste
1/2 cup canned navy beans, drained and
lf2 cup reduced-fat sour cream
1f2 cup shredded reduced-fat Cheddar
4 (8-inch) whole-wheat tortillas
lf2 cup bottled salsa
Preheat the oven to 400°F.Coat a large baking
sheet with cooking spray.
Coat a large nonstick skillet with cooking
spray and set it over medium-high heat.
When the pan is hot, add the oil. Sprinkle the
chicken with salt, pepper, and chili powder,
add it to the pan, and cook until no longer
pink in the center, 4 to 5 minutes per side for
cutlets. For chicken breast, cook 5 minutes
per side, reduce heat to low,cover,and cook 9
to 10 minutes longer. Cut the chicken into
thin slices, or puree it, if necessary.
In a small bowl or mini-chopper, mash the
beans with the sour cream. In another bowl,
stir together the butternut squash puree
and the cheese.
Spread the bean mixture over two of the tortillas,
then arrange the chicken slices or
spread the pureed chicken on top. Spread the
cheese mixture over the other two tortillas
and press one of each together to form sandwiches.
Place on the baking sheet and bake
until the tortillas are crisp, 5 to 6 minutes.