Serves 1
Directions
- 1Combine greek yogurt, avocado, cilantro, garlic clove and lime in a blender.
- 2Add a drizzle of Mike's Hot Honey, a dash of cumin, pepper, salt and water to help it blend.
- 3Blend the ingredients.
- 4Cut sweet potatoes into pieces and put them in a bowl.
- 5Add some olive oil and seasonings.
- 6Place them on a tray and bake at 425° for an hour or so, until crispy.
- 7Bring water and chicken to a boil until internal temp of chicken reaches 165°.
- 8Shred the chicken.
- 9Add cottage cheese, cilantro, Cholula chipotle sauce, some salt, a little bit of pepper, cumin, and then some onion powder to the shredded chicken.
- 10Put the chicken mixture on the tortilla.
- 11Brown quesadillas on both sides in pan until crispy.
- 12Top quesadillas with avocado sauce, sriracha, and cilantro.
Ingredients
- Poppi
- 2 chicken breasts
- 2 3 FAGE Greek yogurt
- 1 avocado
- 1 lime
- bunch fresh cilantro
- 1 garlic clove
- drizzle Mike’s Hot Honey
- Cholula Hot Sauce Chipotle sauce
- few tbsp Good Culture cottage cheese
- Mission Foods and Siete Foods tortillas
- 2 sweet potatoes
- Yellowbird Foods sriracha
- Simply Organic onion powder
- smoked paprika
- salt
- pepper
- Graza olive oil
- dash cumin
- dash salt
- water
- Cholula chipotle sauce
- salt
- pepper
- cumin
- onion powder
- sriracha
Equipment
cutting boardknifeblenderovenpottongshand mixerpan
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