Deactivated Fat Girl

Man, oh, man! You guys will probably pick up on the fact that I’m a serious lover of sweet potatoes…and a food mixer. There are people out there who don’t like their foods to touch, but I’m the girl who says MIX IT ALL.

I was browsing the web for recipes as I usually do these days and came across this amazing recipe for quesadillas that includes chicken, spinach, and…you guessed it…sweet potatoes! Party in my mouth!

The recipe below calls for a red vinegar and sugar mix for the onions. If you want to cut down on the calories (and the extra sugar all together) but still want the onions, sautée them with good ole olive or coconut oil. I’m definitely going to leave that part out! If you decide to try it, please let me know how it is!

Via SweetToothSweetLife.com:

Chicken, Sweet Potato, & Spinach Quesadillas

Cook Time: About 40 minutes

Servings: 2-3

Ingredients:

2 small (or 1 medium) sweet potatoes

1/2 cup red-wine vinegar

1/4 cup sugar

2 black peppercorns

1 medium onion, sliced

4 whole wheat tortillas (*I used LaTortilla Factory Low Carb Whole Wheat)

2 small (or 1 medium) chicken breasts, cooked and cubed

2-3 cups baby spinach

1/2 cup shredded part-skim mozzarella

2 teaspoons olive oil

Directions:

Microwave potatoes on high until tender (about 10 minutes). Split cooked potatoes open with a knife and allow to cool.

In a small saucepan, combine vinegar, sugar, and peppercorns; bring to a boil and stir to dissolve sugar.

Place onion slices in a medium bowl; pour hot vinegar mixture over onion and let stand 10 minutes. Drain onion slices and transfer to a plate to cool.

Remove flesh from sweet potatoes, transfer to a bowl, and mash with a fork, adding salt and pepper to taste. Divide potato filling between 2 tortillas. Top each tortilla evenly with spinach, pickled onions, cooked chicken, and 1/4 cup cheese.

Heat a large nonstick skillet over medium-high heat. Working in batches, heat 1 teaspoon oil and transfer 1 quesadilla to skillet; cook until quesadilla is crisp and cheese is melted (about 3 minutes per side). Transfer cooked quesadilla to serving plate. Repeat with remaining oil and quesadilla.

Cut into quarters and serve with salsa and/or sour cream/plain Greek yogurt. ENJOY!