Turkey Pizza Quesadillas

Quesadillas are one of my kid’s favorite meals. It’s also one of my favorites because they are so easy to make. We love regular chicken or cheese quesadillas but I wanted to change things up a bit. I decided to make an Italian version instead and it worked! The pasta sauce helps hold the ingredients together inside the tortilla and the seasonings in the turkey really make this taste similar to pizza. It’s just a simple and tasty version of one of our favorite meals!

8 6” corn tortilla shells

1/3 lb of ground turkey
1 tsp basil
½ tsp oregano
½ tsp garlic, minced
1/3 cup pasta sauce
¼ cup mushrooms, sliced
¼ cup bell pepper, chopped
1 cup spinach
½ cup shredded cheese

• In a large skillet, brown turkey and add in basil, oregano and garlic.
• On a preheated griddle, place tortilla shells. Spread pasta sauce over 4 of the shells.
• Layer cooked turkey, mushrooms, peppers, spinach and cheese onto the pasta sauce covered shells.
• Top with the remaining plain shells and cook on each side until slightly brown.

Avocado Quesadillas

Quesadillas are a quick and easy solution for dinner, lunch or even breakfast. Some nights we are just too busy to have a fancy dinner but I won’t sacrifice nutritious foods for junk. Quesadillas can be easily modified for whatever you have on hand or whatever you want to eat. These are super easy to make and are on the table in less than 30 minutes. It goes even faster if you have some leftover chicken or meat that is already cooked. We typically grill or bake an extra chicken breast or two on the weekends so we have a quick fix meat to add with our dinners during the week. Saves lots of time and reduces stress!

8 6” corn tortillas

1 chicken breast, cooked & shredded
1 avocado, finely diced
1 garlic clove, minced
1 tsp cilantro
¼ cup onion, diced
¼ cup sour cream
¼ cup shredded cheese
Toppings if desired – tomatoes, salsa, ranch dressing, etc

• In a large skillet, sauté onion and garlic until tender. Add in chicken breast and cilantro.
• On a griddle (or another skillet), warm corn tortillas on each side for about 2 minutes per side.
• Spread  a little sour cream over each tortilla to help ingredients stick to tortillas.
• On four of the tortilla shells, sprinkle shredded cheese. Then over the cheese, sprinkle chicken breast mixture. Sprinkle avocados on top of the chicken.
• Top each with another tortilla shell.
• Remove quesadillas from heat and cut into four quarters.
• Serve with whatever toppings or sauces you’d like. Makes 4 quesadillas.

Breakfast Quesadillas

Here I’m going to give you two versions of this tasty meal : sweet & savory. My son loves quesadillas – I love hearing him trying to pronounce it (ha)! If you haven’t noticed, I like my recipes easy and customizable. This is both. Feel free to substitute whatever you’d like – I’m just giving you a base to use your own ideas. The possibilities are endless!

Sweet Breakfast Quesadillas
8 corn (or flour) tortilla shells (6”)
3 oz of cream cheese (or cream cheese spread), softened
3 Tbsp honey
1 tsp cinnamon
1 cup fresh berries, chopped (or fruit mix – we like strawberries, blueberries, raspberries, etc)

• Mix together cheese, honey and cinnamon in a small bowl.
• On a griddle place 4 tortilla shells, spread with cream cheese mixture onto each shell.
• Divide fruit equally among the 4 shells and put on top of the cheese mixture.
• Top this with the remaining tortilla shells. Cook on the griddle on about 400°F until edges of shells are brown (flipping to cook both sides).
• NOTE: We’ve also tried the following mixtures: Peanut Butter & Banana, just plain cinnamon, cream cheese & pinapple.

Savory Breakfast Quesadillas

8 corn (or flour) tortilla shells (6”)
3 eggs
2 Tbsp almond milk (or regular)
¼ cup diced tomatoes
¼ cup diced green onions
Shredded cheese (whatever flavor you prefer)

• Scramble the eggs and almond milk in a hot skillet until cooked through.
• On a griddle, place 4 tortilla shells and add the scrambled egg mixture on to each shell.
• Sprinkle the diced tomatoes, onions and cheese over the egg mixture on each shell.
• Top with the remaining tortilla shells and cook on the griddle on about 400°F until edges of shells are brown (flipping to cook both sides).
• NOTE: We’ve also tried the following mixtures: Egg, Spinach & Mushroom, Egg & Asparagus, Egg & turkey sausage/bacon.