Butternut Squash Quesadillas

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  • 2 tbsp coconut oil or ghee
  • ½ lb organic boneless chicken breast
  • ½ tsp sea salt
  • ½ tsp pepper
  • ½ tsp cumin
  • ½ cup beans canned, black or pinto, drained and rinsed
  • butternut squash puree (see Butternut Squash Puree recipe)
  • ½ cup Daiya cheese
  • 8 corn tortillas
  • ½ cup pico de gallo salsa
  • Place a large skillet with 1 tbsp coconut oil or ghee over medium-high heat.
  • Sprinkle the chicken with salt, pepper, and cumin and add it to the pan. Cook until no longer pink in the center, about 5 minutes per side. Reduce heat to low, cover, and cook 8-9 minutes longer. Cut the chicken into thin slices.
  • In a bowl or processor, mash the beans with the butternut squash puree.
  • Spread the bean and squash mixture over two of the tortillas, then arrange the chicken slices on top. Sprinkle the cheese over the chicken and press another tortilla on top.
  • Place other tablespoon of oil or ghee into large skillet, add quesadilla and cook until cheese melts, about 4 minutes per side. Cut quesadillas into halves and serve with salsa and lime.