So I think I may have been a bit overzealous with my new “feel your fears” mentality. I was feeling all amped to step out of my comfort zone and try new things that I didn’t account for the fact that sometimes a little research can actually be beneficial. You see, these Sweet Potato and Pesto Chicken Quesadillas were actually supposed to be pulled pork enchiladas….I’ll explain.
I have an irrational fear of pork. I love the taste of pulled pork, but truth be told I didn’t try it until a few years ago. My best guess would be that growing up in a home where we didn’t eat pork or ham and only turkey bacon caused me to develop negative associations with these meats. And then I grew up and ditched my house rules and discovered that when done well, pork tastes great. So I decided to dream big and throw some pork in the slow-cooker for my first attempt at pulled pork.
When I woke up the next morning to check on my loins, I was displeased to discovered they were burnt to a crisp. So I had to wing it for dinner and these came out so great that I did the fastest photo-shoot of all time (can you tell?) before running out the door to a Kewaza demo. I looked fear in the face and failed, but clearly I failed for a reason otherwise I may never have made these beauties!
- 6 gluten-free tortillas (I used Udi's)
- 2 chicken breasts
- 1/2 cup pesto (I used store-bought)
- 1 sweet potato, chopped and diced
- 1 1/2 cups grated cheese (about 3-4 oz pre-grated)
- 1. Preheat oven to 400 degrees F.
- 2. Add diced sweet potato to a parchment or silicone-lined baking sheet and spray with coconut or olive oil.
- 3. Bake for 25 mins.
- 4. While sweet potato is baking, add chicken breasts to a large pot and fill with water until chicken is covered with 1 inch of water.
- 5. Bring water to a boil and once boiling, lower heat to a simmer and partially cover with lid. Let simmer for 10 mins.
- 6. Remove chicken from water and shred with two forks.
- 7. Place chicken in a large bowl and add pesto. Stir until all chicken is coated.
- 8. Once sweet potato is ready, take a 1/3 of it and place on one tortilla. Using the back of a fork mash sweet potato to make a thin layer.
- 9. Add 1/2 cup of chicken and top with 1/2 cup of grated cheese. Cover with another tortilla.
- 10. Repeat to make 2 other quesadillas.
- 11. Place 1 tortilla at a time in a large pan and cook over medium-high heat for 3-5 minutes or until cheese has begun to melt. Flip and cook for another 2 mins.
- 12. Repeat for two other quesadillas.
- 13. Serve warm or store in refrigerator for several days.
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