Red Pepper and Sweet Potato Quesadilla


1 Cali’flour Crust
1 c cooked and chopped chicken breast
Olive oil cooking spray
1 c shredded sweet potato
½ red pepper, thinly sliced
⅛ t ground chipotle
⅛ t salt
1 small scallion, cut into slivers
¼ c cheddar cheese
Salsa for serving

Red Pepper and Sweet Potato Quesadilla

Prepare Filling

Generously spray a large skillet (large enough to fit the crust) with cooking spray and heat over medium heat. Add the sweet potato, red pepper, chipotle, and salt and cook until the vegetables are softened (5 to 7 min). Add chicken breasts and warm through. Remove from the pan and wipe clean.

Prepare Quesadilla

Spray the skillet with cooking spray again and place the Cali’flour Crust in it. Cook for 2 min, then add the filling mixture to one half of the crust. Top with scallions and cheese. Gently fold the empty part of the crust over the filling. Cook for another 2 min or until the bottom is browned. Carefully flip the quesadilla and cook until browned on the second side (another 2 min). Remove from pan. Using a pizza wheel, cut the quesadilla into three triangles. Serve with salsa. Enjoy!

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