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