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+ servings
white round plate with wedges of kale pesto quesadilla and a side of chopped raspberries. The plate is sitting on a teal napkin and there is a torn wedge of quesadilla on it.

Get the recipe: Kale Pesto Chicken Quesadilla

5 stars (2 ratings)
This baby-friendly chicken quesadilla is amped-up with a secret ingredient - kale!

Ingredients 

  • 2 small whole wheat tortillas
  • 1 tablespoon kale pesto store bought or homemade
  • 1/3 cup cooked chicken finely cubed or shredded
  • 1/4 cup mozzarella cheese shredded

Instructions 

  • Heat a large skillet over medium heat.
  • Lay the tortillas on a cutting board and spread the pesto onto one side of each tortilla.
  • Take one tortilla and sprinkle the chicken and cheese on top. Layer the other tortilla on top, pesto facing down.
  • Place tortillas onto the hot skillet and cook for 3 minutes per side or until golden brown and the cheese is melted.
  • Let cool slightly and then cut into 8 wedges.

Notes

Homemade Kale Pesto - in a food processor pulse together 1 cup packed kale, 1 cup packed basil, 1/2 lemon juiced, 2 cloves of garlic, 1/2 cup parmesan cheese, 1/2 cup oil olive, salt and pepper to taste (optional) until fully combined. 
Age: 9+ months
 

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