Quesadillas with butternut squash (Serves 4)

Ingredients:

• Non-stick cooking spray
• 1 tbsp olive oil
• ½ pound chicken cutlets or boneless chicken breasts, rinsed and dried
• ½ tsp salt
• 1/8 tsp pepper
• 1/8 tsp chilli powder, or to taste
• ½ cup canned navy beans, drained and rinsed
• ½ cup reduced fat sour cream or plain Greek yogurt
• ½ cup butternut squash puree
• ½ cup shredded reduced fat cheddar cheese
• 4 (8 inch) whole wheat tortillas or brown rice wraps
• ½ cup bottled salsa

Instructions:

1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. Coat a large non-stick 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 chilli powder, add it to the pan, and cook until no longer pink in the center, 4 to 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.
3. In a small bowl or mini chopper, mash the beans with the sour cream or yogurt. In another bowl, stir together the butternut squash puree and the cheese.
4. Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top.
5. 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.

Category: “Just for kids” recipes