Sweet Potato Pesto Chicken Quesadillas? Yes! It is an amazing pairing that is a twist on old favorites. 

Sweet Potato Pesto Chicken Quesadillas. 

By Davida @ The Healthy Maven

Ingredients 

• 6 tortillas 
  
• 1 1/2 c. chopped or dice chicken or  0.6 lbs boneless chicken 
  
• 4 oz. pesto of choice 
  
• 1 sweet potato, chopped and diced
  
• 1 1/2 c. shredded cheese (about 3-4 oz pre- shredded)
  

Instructions

1. Prepare the sweet potatoes 
   1. Preheat oven to 400 degrees F.
   2. Add diced sweet potato to a parchment or silicone-lined baking sheet and spray with coconut or olive oil.
   3. Bake for 25 mins.
2. Prepare the Chicken  (Skip steps  if using pre-cooked chicken)
   1. While sweet potato is baking, add chicken breasts to a large pot and fill with water until chicken is covered with 1 inch of water.
   2. Bring water to a boil and once boiling, lower heat to a simmer and partially cover with lid. Let simmer for 10 mins.
   3. Remove chicken from water and shred with two forks.
3. Put it all together 
   1. Place chicken in a large bowl and add pesto. Stir until all chicken is coated.
   2. Once sweet potato is ready, take a 1/3 of it and place on one tortilla. Using the back of a fork mash sweet potato to make a thin layer.
   3. Add 1/2 cup of chicken and top with 1/2 cup of grated cheese. Cover with another tortilla.
   4. Repeat to make 2 other quesadillas.
4. Cook 
   1. Place 1 tortilla at a time in a large pan and cook over medium-high heat for 3-5 minutes or until cheese has begun to melt. Flip and cook for another 2 mins.
   2. Repeat for two other quesadillas.

Serve warm or store in refrigerator for several days.