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Hot appetizers

Chicken and Veggie Quesadillas
1/2 cup Hannaford Light Sour Cream
1/4 cup cilantro, chopped fine
1/2 tsp. zest and 1/4 cup lime juice from 2 limes
Salt and pepper
1 cup cooked sliced chicken breasts
1 cup chopped sweet potatoes, steamed
1/4 bunch asparagus, steamed
1 (8-oz.) bag Hannaford Fancy Shredded 4 Cheese Mexican Blend
4 Hannaford 8" Whole Wheat Tortillas
4 tsp. vegetable oil
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Chicken and Veggie Quesadillas

Chicken and Veggie Quesadillas

Chicken and Veggie Quesadillas
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:20 minutes
1. Heat oven to 300 degrees. In a small bowl, whisk sour cream, cilantro, lime zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
2. Finely chop chicken, sweet potatoes, and asparagus and toss to combine.
3. Sprinkle cheese and chopped chicken-vegetable mixture evenly over half of each tortilla, leaving a 1/2" border all around, then fold plain half over filling. Heat 1 teaspoon oil in a medium skillet over medium heat until shimmering. Place 1 quesadilla in skillet and cook until cheese begins to melt and bottom of tortilla is golden brown, about 3 minutes. Flip quesadilla and cook until cheese is melted and filling is hot, about 3 more minutes.
4. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining oil and quesadillas. Cut quesadillas into wedges and serve with cilantro-lime sauce.
Source: Hannaford fresh Magazine, May - June 2017