dinner gluten-free

Sweet Potato Pesto Chicken Quesadillas

February 23, 2014

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.

sweet potato pesto chicken quesadillasI 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.

sweet potato and pesto chicken quesadilla 3When 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!

Sweet Potato Pesto Chicken Quesadillas

by The Healthy Maven

Prep Time: 25 mins

Cook Time: 15 mins

Keywords: cook entree gluten-free sweet potatoes chicken

Ingredients (Serves: 3)

  • 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)

Instructions

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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sweet potato and pesto chicken quesadilla 4

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  • Reply
    DessertForTwo
    August 13, 2014 at 7:50 am

    This looks awesome! I love it!

  • Reply
    Selena @ thenutritiouskitchen.com
    May 21, 2014 at 1:19 pm

    So I just stumbled upon this recipe while looking (stalking?) through your posts and OMG how did I ever miss this delicious looking thing of a quesadilla? So simple and anything with pesto = best decision ever. Pinning!

    • Reply
      Davida Kugelmass
      May 22, 2014 at 12:40 pm

      Even I forgot about this recipe! I’m gonna pick up tortillas and make this again! So yum. Hope you’re well hun!

  • Reply
    Consuelo - Honey & Figs
    February 25, 2014 at 11:36 am

    My last kitchen failure didn’t taste great… at all. Ahh I cringe when I remember it. That stuff ((a despearate try on healthy unrefined frosting that I’m never trying again)) was hideous :–((( But your kitchen fail looks great. Oooohh I want these!

    • Reply
      Davida @ The Healthy Maven
      February 26, 2014 at 10:40 pm

      healthy frosting never tastes good! At least it definitely doesn’t compare to buttercream!

  • Reply
    [email protected]
    February 24, 2014 at 2:14 pm

    I love how you say sweet potato and pesto chicken quesadilla was supposed to be pork enchilada. How long did you put the slow cooker on for? These quesadillas look so amazing and they are proof that you are a rockstar even when you fail!

  • Reply
    Cassie
    February 24, 2014 at 1:18 pm

    Looks yummy! Did you buy a pork shoulder or Boston Butt? I know it sounds crazy, but those are the best cuts for pulled pork. ๐Ÿ™‚

  • Reply
    Shashi @ http://runninsrilankan.com
    February 24, 2014 at 12:46 pm

    For the record – that cross section photo of that quesadilla with its filling shown should be given an NC-17 rating – so scrumptious! I am using pesto in my next quesadilla ofr sure!

  • Reply
    Lexi @ Lexi's Clean Kitchen
    February 24, 2014 at 9:02 am

    These look AMAZING D!

  • Reply
    Jessie
    February 23, 2014 at 9:22 pm

    Um, no I cannot tell this was the fastest photo shoot of all time because these quesadillas still look good! Bummer about the pulled pork btw >:O

  • Reply
    Kelly @ Femme Fitale
    February 23, 2014 at 9:21 pm

    Haha!! Never do my recipe failures ever turn to success. These look perfect and I always love your photography!

  • Reply
    Lyric
    February 23, 2014 at 8:00 pm

    What? Why aren’t these in my life yet. Seriously. As for irrational food fears Im going to go with full fat cheese. Seriously I know it tastes so much better but I can’t seem to stop buying the part skim. Oh well I will get past it.

    • Reply
      Davida @ The Healthy Maven
      February 26, 2014 at 10:10 pm

      Oh Lyric full fat cheese really is so much better! When I eat cheese I go for the good stuff ๐Ÿ˜‰

  • Reply
    nicole @ FruitnFitness
    February 23, 2014 at 7:37 pm

    Brilliant idea! I love pesto and sweet potatoes and while I have eaten pesto on sweet potatoes before have never thought of combining it in a quesadilla. I am making this next time I make pesto!

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