WWL Sheet Pan Quesadillas w/sweet potatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat your oven to 400 F (205 C).

Step 2

Step 2 To a bowl, add the potato wedges, half of the olive oil, cumin, salt, and pepper. Toss to coat the sweet potatoes well and pour them onto a baking sheet. Spread them out slightly and bake for 30-35 minutes on the bottom rack, flipping halfway is optional.

Step 3

Step 3 Add the remaining oil to a skillet over medium heat. Add the veggies with salt and pepper to taste. Toss and saute the veggies for about 5 minutes, until fork-tender. Add the chicken to the pan and season with salt, pepper, cumin, chili powder, garlic powder, and chipotle powder. Cook for a few minutes until warmed through.

Step 4

Step 4 Spray a sheet pan with cooking spray and place a tortilla on it. Add 1/3 cup of cheese to the tortilla so that it only covers one half of it. Add 1/3 of the filling on top of the cheese. Sprinkle 1/3 cup of cilantro on the filling if using. Finally, add 1/3 cup of cheese on top of the veggies and fold the empty side of the tortilla over. Press down gently with your palms so the filling distributes more evenly toward the edges of the folded-over tortilla. Repeat this process with three more tortillas.

Step 5

Step 5 Once all the quesadillas are assembled, place them in the oven for 10-15 minutes. No flipping is required. Sometimes, toward the end, I move the sheet pan to the top rack so the tops can get crispy (instead of flipping). Bake until the edges are crispy and the cheese is bubbling/all melted. Remove from the oven and cool slightly before cutting.

Step 6

Step 6 For meal prep: cut the tortillas into thirds and let the pieces cool down completely before placing them in containers with the sweet potatoes, which also need to be completely cooled.

Step 7

Step 7 For serving: enjoy while it's still hot with avocado, salsa, and any other toppings you like on quesadillas!