Kate’s Kitchen with Kids: Pineapple and Spinach Quesadillas
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4 tablespoons light sour cream
4 teaspoons Wildtree Guacamole Seasoning (or regular guacamole seasoning)
1 cup pineapple, diced
1 bell pepper, diced
1 cup baby spinach, chopped
4 tablespoons fresh cilantro, chopped
1 cup shredded cheese
4 (8 inch) flour tortillas
2 teaspoon Wildtree Natural Grapeseed Oil
Method of Preparation:
While the soup is cooking, prepare your quesadilla. Mix together the sour cream and Guacamole Seasoning; set aside. Toss together the pineapple, bell pepper, baby spinach, and cilantro.
Spread half the sour cream mixture over one side of two of the tortillas. Sprinkle ¼ cup of the cheese over each tortilla with sour cream. Divide the pineapple mixture among the two tortillas and spread in an even layer. Sprinkle the remaining cheese on top of the pineapple mixture and then top each with the second tortilla. Heat a large non stick skillet over medium high heat.
Brush the pan with 1 teaspoon of Grapeseed Oil. Cook one quesadilla onBrush the pan with 1 teaspoon of Grapeseed Oil. Cook one quesadilla on both sides until golden brown and cheese is melted. Repeat with remaining teaspoon of Grapeseed Oil and the second quesadilla. Cut each into thirds and serve with the prepared Robust Chicken Tortilla Soup.