Quesadillas (with butternut squash puree)

This recipe is taken from the Deceptively Delicious Cookbook, written by Jessica Seinfeld. I recommend this cookbook as a jump start to cooking with purees. This recipe is expecting that you already have purees on hand. I confess that I am not an avid puree user in my cooking, but I love the concept. I do use it once in awhile and this recipe is one of my favorites and the kids like it to. I actually have a variation for the recipe, but I won't mention it until the end.

Nonstick cooking spray
1 T. olive oil
1/2 lb. chicken cutlets or boneless chicken breasts, rinsed and dried
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. chili pepper, or to taste
1/2 c. canned navy beans, drained and rinsed
1/2c. reduced-fat sour cream
1/2 c. butternut squash puree
1/2 c. shredded reduced-fat cheddar cheese
4 (8 inch) whole wheat tortillas
1/2 c. salsa

Preheat the oven to 400 degrees. Coat a large baking sheet with cooking spray. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle with chicken with salt, pepper, and chili powder and add it to the pan and cook until no longer pink in the center, 4-5 minutes per side of cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover and cook 9-10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.

In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese. Spread the bean mixture over the tortillas, then arrange the chicken slices on top. Spread the cheese mixture over the 2 tortillas and press one of each to form sandwiches. Place on a baking sheet and bake until the tortillas are crisp, 5-6 minutes. Cut into wedges and serve with salsa.

Rebecca's variation: When I have left over chicken or the grilled chicken goes on sale at the grocery store, I use that chicken in my quesadillas and I like to grill them on a grill pan and flip them like a grilled cheese sandwich. Also, I don't quite add as much puree as Jessica says to add - maybe 1/3 cup. When I don't have puree and the beans - the kids also just like cheese and chicken. It is a great twist to a grilled cheese sandwich!