Quesadillas make for a great meal any time of the day since they are quick and easy to make. What I also like about quesadillas is that they are versatile. Any ingredients can be added to them. Here I added vegetables that are high in Vitamin C, for which I made when my kids were sick. To see a days worth of meals showing what my kids ate when they were sick, please refer to my What My Sick Toddler Ate In A Day blog post.
Served in Bumkins Silicone Grip Dish: Blue
Recipe
Ingredients:
(Makes 2 whole quesadillas)
- 4 – (8 inch) tortillas
- 2 tablespoons of butter or oil to coat the pan
- 1/4 cup small diced onion
- 1/4 cup small diced red bell pepper
- 1/4 cup small diced broccoli
- 4 beaten eggs
- 1 small or medium kale, finely diced (stem of kale removed and discarded)
- Shredded mozzarella or Monterey Jack cheese
Method:
- Add 2 tablespoons of butter to the pan and swirl to lightly coat it.
- Add the onion, red bell pepper, and broccoli. Cook it, stirring occasionally, for a couple of minutes- about 3 minutes
- Add the beaten egg. Stir and mix with the veggies. Cook till the egg is cooked through
- Remove the egg mixture from the pan and transfer it to a heat-safe glass bowl. Add the finely diced kale to the veggie/egg mixture in the bowl and mix with a spoon. Set it aside.
- To the pan, place 1 tortilla (over medium-low heat)
- Spread shredded cheese of choice making sure to cover the entire tortilla.
- Add some of the egg/veggie mixture.
- Top it with some more shredded cheese making sure to evenly cover the surface (this will help hold it altogether)
- Finish it with another tortilla
- Let the bottom tortilla get golden brown then carefully flip it over so the other tortilla gets golden brown and the cheese melts
- Repeat this process to make additional quesadillas
- Allow the quesadilla to cool, cut it into desired size and serve.
I served the quesadillas with oranges, strawberries and kiwi.
