Get the recipe: Kale + Spinach Quesadilla
A filling and healthy version of your standard quesadilla – filled with a kale, spinach and apple spread and loaded with beans and cheese for a complete meal that most toddlers (and parents) can’t resist!
Ingredients
- 1/2 cup packed spinach
- 2 kale leaves, de-stemed
- 1/2 apple, cored and chopped
- 1 clove garlic
- salt and pepper
- 4 10-inch tortillas
- 1 1/2 cups shredded cheese, seperated
- 1/4 cup white beans, washed
- 1 tbsp olive oil or coconut oil
For Spicy Lime Sauce
- 1/4 cup plain Greek yogurt
- 1/2 lime juiced
- 1/4 tsp Sriracha
Instructions
- In a food processor or blender, add in spinach, kale, apple, garlic, salt, pepper and 1/4 cup of cheese and pulse until just combined, scrapping down sides as needed.
- Pre-heat large skillet over medium heat. Pour in half of the oil and let it get hot.
- Take 1 tortilla and spread half of the kale mixture onto it, sprinkle half of the beans and half of the remaining cheese. Cover with a tortilla and place into skillet and cook for 3-4 minutes per side until the tortilla is golden brown and the cheese is melted. Repeat the process with the remaining tortillas and ingredients.
- Meanwhile, in a small bowl, add the yogurt, lime juice and Sriracha (to taste) and mix until all ingredients are incorporated.
- Let quesadilla cool slightly, cut into wedges, drizzle with spicy lime sauce and serve. I also recommend serving this with a big bowl of guacamole:)
Notes
Age: 1 year and up
Yield: 2 10-inch quesadillas
Storage: can store in an airtight container in the fridge for up to 3 days.
Cheese Options: you can use the pre-shredded cheese or shred your own. Some of our favorite varities in this recipe are - mexican blend, white cheddar cheese, or colby jack.
Calories: 602kcal, Carbohydrates: 52g, Protein: 31g, Fat: 31g, Saturated Fat: 13g, Cholesterol: 68mg, Sodium: 1008mg, Potassium: 628mg, Fiber: 4g, Sugar: 10g, Vitamin A: 6965IU, Vitamin C: 78mg, Calcium: 636mg, Iron: 4mg
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