I'm about to make a bold statement: quesadillas are the best weeknight dinner you can make. I could use hand puppets and draw some charts to illustrate why I believe this to be true, but if you think about it, it's pretty clear why:
- They're easy. Oh my goodness, are they easy. Just add your fillings, heat the quesadillas in a skillet until they're crispy and golden brown, and dinner is done. Did I mention that they're quick too? Because they are—and when you're cooking dinner on a busy weeknight, time is of the essence.
- They taste good. This is pretty important too. There's a point with easy meals where you start sacrificing taste (canned soup, anyone?), but quesadillas are perfect because there's no time/taste trade-off. Quesadillas: proving you can have it all.
- You can load them up with healthy things. People don't think of quesadillas as being healthy, but in addition to all that delicious cheese, you can fill them with vegetables, proteins (I love quinoa and black beans in mine!), and other good-for-you foods.
These Artichoke, Kale & Mozzarella Melts from Superfoods at Every Meal
In addition to these Italian-inspired quesadillas, Kelly includes recipes for:
- Maple Sweet Potato Hash with Fried Eggs
- Quinoa Breakfast Tacos
- Quinoa Corn Poppers
- Smashed Berry & Balsamic Kale Grilled Cheese
- Sweet Potato Pie with Maple Quinoa Crust
- Black Bean Quinoa Burgers
...and so much more. (That grilled cheese recipe has been bookmarked and added to my "must make now" list.)
While not all of the recipes in Superfoods at Every Meal
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Ingredients
- 1 tablespoon coconut oil
- 2 cups diced de-stemmed kale
- 2 teaspoons minced garlic
- 2 teaspoons balsamic vinegar
- 4 large tortillas each buttered on one side
- 1 cup grated mozzarella cheese
- 16 grape tomatoes
- 4 artichoke hearts diced
- 1 cup marinara sauce
Instructions
- In a medium-size skillet over medium heat, melt the coconut oil. Add the kale and garlic and sauté for approximately 5 minutes, until softened, and then add the balsamic vinegar and stir to combine.
- On 2 tortillas, place a large handful of cheese and a generous scoop of the kale mixture, then 8 sliced grape tomatoes, 2 diced artichoke heats, and another tortilla on top. Carefully transfer to a skillet set over medium heat (or assemble directly in the pan) and cook on both buttered sides until the tortilla is golden brown and the cheese is melted, 3 to 4 minutes per side. Slice into triangles.
- Serve hot with a side of marinara sauce for dipping.
Nutrition
Disclosure: I received a copy of Superfoods at Every Meal for the purpose of writing this review.