This recipe comes from the cookbook Deceptively Delicious by Jessica Seinfeld. My friend Megan got it for me for my birthday... I've been trying out a few things, and the quesadillas were a big hit with Braxton and John! Although, I will admit that Braxton and John aren't the best food critics! Braxton will eat anything and everything - including dog food. The only thing he doesn't really like is cooked carrots. John will usually avoid anything that has the 'v word' (also known as vegetables). And so, since I'm concerned about my sweeties getting all of the nutrients they need to live long and healthy lives....I'm willing to sacrifice a little trust. :)
Anyway, during the meal, John kept asking me what kind of cheese I had used... 'cause he really liked it! I told him there was cheddar cheese mixed with sour cream, and waited. He ate them and gave me the two thumbs up to make them again. Later that night, I spilled the beans about it having butternut squash in it....(I couldn't hold it in any longer!) - it went over better than expected! :)
Quesadillas
(with butternut squash)
1 Tablespoon olive oil1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon chili powder, or to taste
*I also used some fajita seasoning to give it some flavor**
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced-fat sour cream
1/2 cup butternut squash
1/2 cup shredded Cheddar cheese
4 (8-inch) whole-wheat tortillas
1/2 cup bottled salsa
1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat.
3. Sprinkle the chicken with salt, pepper and chili powder (and fajita seasoning) and add to the pan. Cook chicken until no longer pink in the center.
**Jessica says to cut the chicken into small slices, or puree it now - but I like to cut it up before I cook it, so the flavors get distributed all over. I also like to cut the chicken when it is still a little bit frozen, as it makes for easier cutting!**
4. 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.
**I forgot to purchase some navy beans, so I just mixed the sour cream with the puree and cheese - and it worked out great! Next time I want to make it with the beans though for some extra fiber and protein!**
5. Spread the bean mixture over two of the tortillas, then arrange the chicken on top. Spread the cheese mixture on the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake for 5 to 6 minutes, or unti lthe tortillas are crisp. Cut into wedges and serve with salsa.
Serves 4
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For the puree of butternut squash:
Prep: Cut off the stem, cut squash in half lengthwise and scrape out the seeds.
Cook: Roast the halves on a cookie sheet, flesh-side down at 400 degrees for 45 to 50 minutes.
Puree: Scoop out the flesh and puree in a food processor or blender for about 2 minutes.
Store: Measure out portions into ziploc freezer bags and store in the refrigerator for a few days, or the freezer for longer storage.
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And just in case you are wondering why in the world you would put butternut squash into a perfectly good recipe....
According to Nutrition Data.com-
"This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese."
And maybe you were even wondering about the navy beans...
"This food is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Protein, Folate, Magnesium, Phosphorus and Manganese."
However, canned navy beans are also fairly high in sodium, so if you are watching your intake... purchase uncooked ones, and then cook them yourself! :)
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