Chicken, Sweet Potato, Black Bean and Kale Quesadillas
Makes 6 servings (1⁄2 quesadilla per person)
1 potatoeslarge or 2 medium sweet
3 tablespoons vegetable oil (divided)
3 cups chopped fresh kale or spinach
3 green onions
1 can (15 ounces) black beans, drained and rinsed
1 chipotle pepper in adobo sauce, finely minced
1 3⁄4 cups shredded rotisserie chicken (about 1⁄2 chicken)
1⁄2 teaspoon salt 1⁄2 teaspoon ground cumin 1 teaspoon chili powder 1⁄4 teaspoon dried oregano 6 (8-inch) flour tortillas
2 cups grated cheddar or mozzarella cheese
Garnish: 1⁄2 cup Greek yogurt 1 avocado, diced
2 Roma tomatoes, seeded and finely diced
Preheat oven to 375 degrees. Line a baking sheet pan with foil or parchment paper.
Place whole sweet potatoes on pan. Roast in preheated oven until paring knife goes through potatoes easily, about 45 minutes. Remove. Cool 20 minutes.
Split potatoes in half; scoop out, placing potato in a large mixing bowl. Mash with potato masher or fork.
In a medium skillet, heat 1 tablespoon oil over medium-high heat. When hot, add kale/spinach and green onions. Sauté 2 minutes. Remove from heat. Add to smashed potatoes along with beans, chipotle pepper, chicken, salt, cumin, chili powder and oregano.
Line a baking sheet pan with parchment paper. Place 3 tortilla rounds on pan. Divide filling and cheese on top of tortillas. Top with remaining tortillas. Press lightly to evenly spread filling.
In a clean 10-inch skillet, heat 1 tablespoon oil over medium heat. When hot, carefully place one quesadilla in pan. Cook until lightly browned, about 2 minutes. Carefully flip. Cook other side until lightly browned. Remove and place back on sheet pan. Continue with remaining quesadillas, adding additional tablespoon oil as needed.
The quesadillas can be served immediately or kept at room temperature, covered with plastic wrap, for 1 hour. Reheat on baking sheet pan in a 250-degree oven for 6 minutes. Serve with yogurt, avocado and tomatoes.