Kale Pesto Chicken Quesadilla

  • Makes 4 servings (2 wedges per serving), 4

What you'll need

  • 2 small whole grain tortillas

  • 1 tablespoon kale pesto, store bought or homemade

  • 1/3 cup cooked chicken, finely cubed or shredded

  • 1/4 cup mozzarella cheese, shredded

Homemade Kale Pesto – in a food processor pulse together 1 cup packed down kale, 1 cup packed down basil, 1/2 lemon juiced, 2 cloves of garlic, 1/2 cup parmesan cheese, 1/2 cup oil olive, and pepper to taste (optional) until fully combined.

How to make it

  1. Heat a large skillet over medium heat.
  2. Lay the tortillas on a cutting board and spread the pesto onto one side of each tortilla.
  3. Take one tortilla and sprinkle the chicken and cheese on top. Layer the other tortilla on top, pesto facing down.
  4. Place tortillas onto the hot skillet and cook for 3 minutes per side or until golden brown and the cheese is melted.
  5. Let cool slightly and then cut into 8 wedges.

9+ months

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.