My poor picture really does not do this dish justice at all! I do not claim to be a food photographer and I must admit to having terrible lighting in my kitchen, but it's really all about flavor here anyway.
Chicken Green Chili Quesadillas
3 organic chicken breast
1 can green chopped green chili's
1 tbsp cumin
salt and pepper
olive oil
1/2 cup chicken stock
1/4 cup cream cheese(optional)
lime juice
1/4 cup cilantro
shredded Mexican blend cheese- (cheddar & monetary jack)
Whole wheat tortillas
Sweet potatoes
Season chicken on both sides and place in oiled skillet. Brown on both sides, when done place on a clean plate and with a fork shred the chicken and place back into skillet with the chicken broth and the green chili's and cumin. Cook down with the lid on until most of the liquid is absorbed. Add cream cheese (if desired), cilantro, and a bit of lime juice- stir well and set aside.
To assemble the quesadilla:
Turn fire to medium/low heat. In a large skillet add 1 pat of butter or olive oil just to coat the skillet , place one flour tortilla down in hot skillet and on one side of the tortilla sprinkle about 1 tbsp of shredded cheese, then 1 heaping spoonful chicken mixture, then another sprinkle of the cheese. Flip one half of the tortilla over so that you've made a half circle. When cheese starts to melt flip the quesadilla and brown on the other side. Feel free to modify the cheese/chicken ratio to your liking of course.
The baked sweet potatoes with lime, which if you've never tried will probably blow your mind, it did for me who was so used to making sweet potatoes with butter and brown sugar or honey. Simply bake sweet potatoes at 400 degrees for 45 minutes, slice open and squeeze the lime juice into the warm sweet potato. Yum!!!
Vegetarian option: You can use black beans or shredded zucchini/squash in the place of chicken. Omit chicken broth altogether, you wouldn't need any extra liquid. Saute veggies until soft add cream cheese (or not) and assemble quesadillas.
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