Green Machine Quesadillas

There is one side of me that loves seeing all the cute dyed green things food bloggers come up with for St. Patrick’s Day and wishes I had thought of that. There is another side of me that feels that is a crime against nature and would never make anything of the sort. Maybe it is me taking a stance, or maybe it is blogging laziness. The world will never know.

Let’s celebrate all things green and natural! Because what is more Irish than a quesadilla?

This recipe is me taking all those green drink juices everybody loves and turning it into something smothered in cheese and not so healthy. You might say I have juicer envy. I would make green juices all the time if I had a juicer. Well, maybe.

Until that day comes… Quesadillas it is!

Green Machine Quesadilla
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Entree
Serves: 2-4

Ingredients
  • ½ Pound Brie Cheese
  • ¾ Cup Chopped Kale, stems removed
  • ¾ Cup Chopped Spinach
  • ½ Cup Shredded Green Apple
  • 4 Whole Wheat Tortillas

Instructions
  1. Remove the rind from the brie cheese. Slice the brie as best you can. Brie is a soft cheese, so it is best to try and slice when it is cold. Place a few slices of brie on each tortilla.
  2. Cut the avocado in half, remove the pit, and using a spoon remove the avocado flesh. Slice each half of the avocado into ¼” slices. Place a few slices on two of the tortillas, along with equal amounts of kale, spinach, and shredded apple.
  3. Heat a large skillet over medium/high heat for three minutes.
  4. Place the tortilla with only the brie over the other tortilla. Gently press the two tortillas together. Place the tortilla on the heated skillet. Cooke each side for two to three minutes until the cheese melts. Let the quesadilla sit for one to two minutes before slicing and serving.
  5. Quesadilla lasts wrapped in tin-foil or plastic in the refrigerator for two to three days. Reheat in the microwave or for a minute or two on the stove in a skillet.

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Comments

  1. This is on the menu for tomorrow night! Yea minus the apple… Looks delicious!

  2. Yes to embracing naturally green foods! I made green velvet cupcakes 2 years ago, and I think I filled my blog’s green food dye quota for several years with those. I love the combination of ingredients in these quesadillas!

  3. These flavors sound yummy. All melted together in cheesy gooeyness is going to make a great lunch! Thanks.

  4. Hi lovely,

    I created an amazing avocado smoothie with a couple of the ingredients that you put in these amazing quesadillas that will fill perfectly into your diet and is super for post-workout with all the protein and good fats! No diary!
    Check it out

  5. You know I’m all about the naturally green food this time of year! I was going to make pistachio gelato this year, but…well, you know my life. Whoops!

    This quesadilla sounds like the bomb dot com. (Although I feel like Mike may not have agreed.)

  6. Now that looks awesome. When I get back from a weekend photography seminar, will delve in this. St. Patty’s day is special to me as it was on this day that my mother died many years ago – she was of an old Irish family who had gone to England, and she was born there 2 generations later. Will salute both flags on that day. Thanks!

  7. Share? I’ve been on a Brie kick as of late.

  8. I wish I had a juicer too. The thought of it sounds really fun, and healthy (who knows if I would ACTUALLY use it). Brie is the best–great idea to put it in a quesadilla with green apple. I think cheese & apple are such a great combo. :)

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