The more children cook and prepare fresh food from scratch, the more likely they are to try and appreciate healthier, varied ingredients. Give the children in your life the opportunity to become involved cooking from scratch with you. Here is a simple, farm-fresh chicken and kale quesadilla recipe that you and your kids can easily make together for dinner or lunch. You’re sure to hear your kids asking for seconds of “that kale dish” and you’ll be pleased they are eating something as nutritious as kale. This recipe is courtesy of Chef Josh Kroner of Terrapin Restaurant.
Chicken and Kale Quesadilla Recipe
This kale quesadilla is super easy to make and you will love the soft and crunchy tortilla with the melty cheese and the slightly bitter kale. Delish! Chicken is a great staple but if you prefer a vegetarian option, try substituting cooked butternut squash slices or sauteed mushrooms. Butternut squash and mushrooms both go great with a kale quesadilla.
Chicken and Kale Quesadillas Ingredients
- ½ pound chicken breast, cooked and sliced thinly
- 8 flour tortillas
- ¾ pound cheddar cheese, shredded
- 2 tablespoons onion, chopped and sauteed
- 2 tablespoons jalapenos, chopped
- ½ pound kale, cleaned and chopped, and sauteed or steamed
- 4 teaspoons canola oil or other light cooking oil
- Salt and pepper
How To Make A Chicken and Kale Quesadilla
Preheat oven to 450º.
Place 4 tortillas on a flat surface.
Divide the chicken, onions, jalapenos, kale and cheese 4 ways and spread evenly on the tortillas. Cover each with the remaining tortillas.
Pour one teaspoon of oil onto each of the tops of the 4 quesadillas and evenly coat the tortilla with either a pastry brush or with your fingers.
Lightly oil 2 cookie pans and place 2 quesadillas on each pan. Place the pans in the oven and bake until the tops are crispy, about 6 minutes.
Slice the chicken and kale quesadillas like a pizza and enjoy with your favorite salsa or sauce.
This chicken and kale quesadillas recipe is easy to prepare, tasty, and healthy. I hope you enjoy the variety.
Printable Recipe For Chicken And Kale Quesadilla
Thanks to Chef Josh Kroner for sharing this recipe with us. He has been a driving force behind the farm to table movement in the Hudson Valley since he opened his first restaurant in 1998. As executive Chef/Owner of Terrapin Restaurant in Rhinebeck, NY, voted Best Restaurant in Dutchess County in 2010 & 2011, he continues to please Hudson Valley diners with his New American cooking, blending aspects of French, Southwestern and Asian cuisines, and local, organic ingredients.
Let us know how you enjoyed this chicken and kale quesadilla recipe!