I like Rachael Ray. I know I'm in the minority in most cooking circles, but I like her ideas. I don't like watching her on TV (her abundance of enthusiasm is sometimes like nails on a chalkboard to me) but I love her magazine! I found this idea in there, but I can't even credit her with the idea since it was a recipe submitted a the reader (Sarah Ellis of Columbus, OH...good job!). I tweaked it slightly (the original recipe called for black beans, but it seemed a waste to open a can for just me since my husband doesn't like them....but you should toss them in if you like them).
1 large chicken breast (about 5-6 ounces)
1 teaspoon Southwestern seasoning (like Emeril's)
non-stick cooking spray
1 sweet potato, peeled and cubed
4 whole-wheat, low carb wraps (like Cedar's)
1 cup fat-free shredded cheddar cheese
Rub seasoning into chicken. Spray a skillet with cooking spray place over medium heat. Cook chicken until brown and cooked through. Remove from heat and set aside to cool. Chop cooled chicken into small pieces.
In a pot of boiling water, cook the sweet potato until soft, about 10 minutes. Drain, return to the pot, and mash. Spread the potato mash over 2 wraps. Top each with half the chicken, half the cheese and a second wrap.
Heat a skillet over a high heat (or a panini press or Foreman grill). Cook each quesadilla until cheese is melted, about 4 minutes. Serve with salsa.
Yields 2 servings.
WW info: (if using the wraps described above) core - 2 points flex - 7 points
Those sound and look so good!
ReplyDeleteThese sound great. Who would've thunk to put a sweet potato in a quesadilla?
ReplyDeleteWow...I'll have to try this recipe. It's a very interesting combination. BTW, I just received by first issue of Rachael's magazine and I really like it. It has a lot of good recipes.
ReplyDeleteWow! I tried these last night..they were AWESOME! My DH and toddler loved them, so easy too. They have an interesting flavor to them.
ReplyDeleteI love your blog! Love the WW poinnts on every recipe too!