Chicken, Squash & Kale Quesadilla

Name: Chicken, Squash & Kale Quesadilla
Prep time: 15

5 out of 5 stars (based on 9 reviews)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Not only are quesadillas super quick to whip up, but they’re also a fabulous way to repurpose leftovers and add whatever cancer-fighting ingredients you like. All you need is some cheese to bring the ingredients...

1 tablespoon canola oil
1 medium shallot, minced
¾ cup diced butternut squash
6 kale leaves, chopped
1 teaspoon grapeseed or canola oil, divided
4 (6-inch) whole-wheat tortillas* (for gluten-free, see Chef Tips)
1 cup grated sharp Cheddar, divided
½ cup shredded or cubed cooked chicken or turkey
½ cup Chipotle Yogurt Sauce

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Nutrition Facts

Calories

601 cals

Fat

27 g

Saturated Fat

7 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

12 g

Carbohydrates

68 g

Sugar

11 g

Fiber

7 g

Protein

26 g

Sodium

900 mg

Directions

Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot and cook for 3 minutes, then add in the butternut squash. Cook for 10 to 15 minutes or until the butternut squash is browned and tender. Add the chopped kale and cook just until wilted, about 3 minutes. Tip onto a plate and set aside.
Wipe the skillet clean with a paper towel, then heat ½ teaspoon of oil and place 1 tortilla in the bottom of the pan. Sprinkle with half of the grated cheese, then half the squash and kale mixture, and half of the turkey. Top with a tortilla and cook for 3 minutes on each side. Repeat with the remaining 2 tortillas.
Cut each quesadilla into 6 pieces and serve with Chipotle Yogurt Sauce.

Chef Tips

For a gluten free snack, use Rudi’s gluten free tortillas instead of whole wheat – they’re great!

You can cook the veg filling ahead of time and add it to the quesadilla when you are ready. It will heat through nicely if it is at room temperature and not straight out of the fridge.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society