So, I usually only put recipes on here if I’m particularly proud of them, or if they are just too delicious to not share.
This one hits both criteria, big time. I give you, the…
Veggie Pesto Quesadilla!
Ingredients:
Makes three large quesadillas
6 Tortillas (whole wheat, white, grain, corn, etc.)
1 green bell pepper, diced
2 Roma tomatos, sliced into rounds
1/2 cup fresh green onion, minced
1 cup of kale, shredded
Parmesan cheese, amount to taste
Mozzarella/cheddar cheese, amount to taste
3 tablespoons of pesto
1 cup shredded cooked chicken (optional)
Directions:
1. Heat griddle to 375 degrees
2. Chop all your veggies and meat (if needed) and divide into even piles.
3. Place a tortilla ( or however many will fit without overlapping, mine was two) on your griddle
4. Slather a tablespoon of pesto onto each tortilla, then sprinkle desired amount of cheese
5. Add the veggies and meat, sprinkled evenly
6. Place another tortilla on top
7. Flip when the bottom is crispy, like the picture. Wait till the other side is crispy then remove. This only takes a few minutes.
8. Slice with a pizza cutter and enjoy!
Notes:
–Most of my cooking is done by “feel” so, these measurements reflect that. If you feel like more or less of something, go for it! I’d highly recommend following the directions the first time though, because it can go wrong 🙂
— I made kid friendly ones as well, just pesto, chicken, and cheese. The kids loved them!
— I really, really reccomend the tortillas I used. They are from Costco and packed with all sorts of amazing goodness. They do have gluten in them so I don’t give them to Caidoc often.
— Once a month I buy my nice, organic, antibiotic free chicken and cook a bunch plain and freeze it. That’s what I used here. This was a super quick dinner to make because of that.