Not only are quesadillas super quick to whip up, but they’re also a fabulous way to repurpose leftovers and add whatever cancer-fighting ingredients you like. All you need is some cheese to bring the ingredients together, spoon a little of chipotle-yogurt sauce over it, and you’ll have a winning dish.

2 servings

9 ingredients

15 min prep

  • 1 tablespoon canola oil
  • 1 medium shallot, minced
  • ¾ cup diced butternut squash
  • 6 kale leaves, chopped
  • 1 teaspoon grapeseed or canola oil, divided
  • 4 (6-inch) whole-wheat tortillas (see Chef Tips)
  • 1 cup grated sharp cheddar, divided
  • ½ cup shredded or cubed cooked chicken or turkey
  • ½ cup Chipotle Yogurt Sauce

  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the shallot and cook for 3 minutes, then add in the butternut squash. Cook for 10 to 15 minutes or until the butternut squash is browned and tender. Add the chopped kale and cook just until wilted, about 3 minutes. Tip onto a plate and set aside.
  2. Wipe the skillet clean with a paper towel, then heat ½ teaspoon of oil and place 1 tortilla in the bottom of the pan. Sprinkle with half of the grated cheese, then half the squash and kale mixture, and half of the turkey. Top with a tortilla and cook for 3 minutes on each side. Repeat with the remaining 2 tortillas.
  3. Cut each quesadilla into 6 pieces and serve with Chipotle Yogurt Sauce.

Chef Tips

For a gluten-free snack, use gluten-free or corn tortillas.

You can cook the veg filling ahead of time and add it to the quesadilla when you are ready. It will heat through nicely if it is at room temperature and not straight out of the fridge. Leftover vegetables are also great in quesadillas.

Nutrition Facts (per serving)

Calories: 601; Fat: 27g; Saturated Fat: 7g; Polyunsaturated Fat: 6g; Monounsaturated Fat: 12g; Carbohydrates: 68g; Sugar: 11g; Fiber: 7g; Protein: 26g; Sodium: 900mg

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.

This recipe was originally published on Cook for Your Life. It is used by permission.

Fred Hutch Cook For Your Life logo TM