My husband occasionally gives me flack for writing that so many foods are Kenya’s favorite, but what can I say? The kid requests a wide variety of things to eat and he tends to say, “This is my favorite” about a lot of them. Still, quesadillas and pizza are both undoubtedly way up on Kenya’s favorites list (my husband’s, too). They both make him beeline to the kitchen table and turn into a human vacuum whenever I make either. The first time I asked Kenya if he wanted to help me make Pizza Quesadillas, his face was a mixture of pure elation and total confusion. Whatever I was talking about, he knew it sounded awesome.
This is one of those recipes you can totally improvise on, depending on what you’ve got lying around your kitchen. As long as you have tomato sauce, cheese, and tortillas, you’re good to go. And this is a great recipe to get kids in on the action. It’s a fun recipe, doesn’t make much of a mess, and is the perfect opportunity to use whatever veggies, meats, olives, cheeses, or anything else you may have in the fridge. Kenya has a thing for dinosaur kale (probably because of its cool name), so it’s an easy sell for me and a healthy addition to this dish.
And who knows, just maybe it will be your new favorite, too!
4 tortillas (I use spelt tortillas because I like the nutty flavor, but flour tortillas work great)
¼ cup Veggie-Heavy Pizza Sauce
½ cup chicken breast, cooked and chopped fine (see Tip)
½ cup dinosaur kale, cooked and diced (see Tip)
1 cup grated mozzarella
OPTIONAL FILLINGS
pepperoni, diced cooked ham, diced pineapple, sliced mushrooms, diced bell pepper, chopped onion, sliced olives
1. Place 2 tortillas flat in front of you and spread each with 2 tablespoons of the sauce.
2. Top one of the tortillas with ¼ cup chicken, ¼ cup dinosaur kale (or any of your favorite fillings), and ½ cup of the cheese.
3. Place the other tortilla on top to cover (sauce side down) and press down lightly.
4. Slide the tortilla into a dry pan on medium heat and cook on each side for 3 minutes, or until the cheese is melted through.
5. Repeat to make the second quesadilla.
6. Cut the quesadillas into wedges and serve.
TIP: You can use a precooked roast chicken from the grocery or place a boneless, skinless chicken breast in a baking dish and cook for 20 minutes in a 350°F oven.
TIP: To cook kale, place chopped kale in a steamer pot and cook for 6 to 8 minutes, or until tender.