Chicken and Veggie Quesadillas
Nutrition
Calories: 520 kcalCarbohydrates: 42 gProtein: 32 gFat: 25 gSaturated Fat: 11 gCholesterol: 90 mgSodium: 770 mgFiber: 6 gSugar: 6 g
Ingredients
- 1/2 cup Hannaford Light Sour Cream
- 1/4 cup cilantro chopped fine
- 1/2 tsp. zest and 1/4 cup lime juice from 2 limes
- Salt and pepper
- 1 cup cooked sliced chicken breasts
- 1 cup chopped sweet potatoes steamed
- 1/4 bunch asparagus steamed
- 1 8-oz. bag Hannaford Fancy Shredded 4 Cheese Mexican Blend
- 4 Hannaford 8" Whole Wheat Tortillas
- 4 tsp. vegetable oil
Instructions
- 1. Heat oven to 300 degrees. In a small bowl, whisk sour cream, cilantro, lime zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- 2. Finely chop chicken, sweet potatoes, and asparagus and toss to combine.
- 3. Sprinkle cheese and chopped chicken-vegetable mixture evenly over half of each tortilla, leaving a 1/2" border all around, then fold plain half over filling. Heat 1 teaspoon oil in a medium skillet over medium heat until shimmering. Place 1 quesadilla in skillet and cook until cheese begins to melt and bottom of tortilla is golden brown, about 3 minutes. Flip quesadilla and cook until cheese is melted and filling is hot, about 3 more minutes.
- 4. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining oil and quesadillas. Cut quesadillas into wedges and serve with cilantro-lime sauce.
- Source: Hannaford fresh Magazine, May - June 2017