Quesadillas with Butternut Squash from Nancy Zwick

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.

Cut into wedges and serve with salsa.