I rarely order quesadillas when I go out to eat because it’s something I can easily make at home for a quick lunch. And YOU can too! There’s plenty in your Local Box to work with no matter what week it is: spinach, cremini (baby bella) mushrooms, swiss chard, beet greens, avocado, tomatoes, sweet onions, or anything! Remember, you can also add on local items to your Greenling order. I do it all the time!
I’m always trying to eat more leafy greens and quesadillas are a great way to sneak them in.
Today I’m making Swiss Chard and spring onion quesadillas and I’ve got half of a bell pepper in the fridge so I’m going to throw that into the mix. This is an excellent way to use up refrigerator scraps.
I wanted to give you a very basic tutorial on how to make quesadillas. I’m inviting you into my kitchen: this is a special priviledge because I don’t just let anyone into my kitchen… just the internet.
First, sautee your greens in a teaspoon of oil over medium high heat. Let them wilt down and then empty them into a bowl.
Then saute the spring onions and anything else you want and empty them into another bowl.
Now grease a larger skillet (or the same one!) on medium-high heat
Then throw on a tortilla.
Nutrition Tip: We always use greek yogurt in lieu of sour cream for anything such as veggie chili, baked potato, or enchiladas. I have never found anyone to (a) notice the difference or (b) complain about it. Try it… it’s easier on the waistline and arteries.