Red Pepper, Kale, Sausage Quesadillas

 
red pepper kale sausage quesadillas
 

My kids love quesadillas...Like, LOVE them! To the point that my oldest daughter asks for them on the daily. And while I may not make them for her every time she asks, we definitely do them for dinner at least once a week.

I used to be able to get away with being lazy and would just microwave two tortillas and some cheese (gasp, I know!... but I know you've done it at some point too! Or, if you haven't, let's pretend you have, so I feel a little better about myself...) But, three-year-olds are way smarter than they look. She caught on that there's a big difference in "take-y-dillas" in the pan compared to the microwave version. Ha! So she now specifically asks for her quesadillas to be cooked in "that pan right there, mommy"... 

Quesadillas are a great way to get in some veggies for your young ones (and maybe a stubborn spouse who cringes everytime you put anything green on his plate... I don't have any personal experience with that though... just thinking out loud there...)

These Red Pepper, Kale, Sausage Quesadillas came about one night when I needed to clean out our fridge before we went out of town, and they've been on repeat ever since! Enjoy!


Red Pepper, Kale, Sausage Quesadillas

red pepper kale sausage quesadillas

8 small whole grain or corn tortillas

1 cup shredded mozzarella cheese, divided

Avocado oil

1 red bell pepper, sliced and sauteed

1 bag Rhythm Superfoods Original Kale Chips

4oz. uncured sausage of choice

1 cup kale/brussel/broccoli slaw

red pepper kale sausage quesadillas

Heat avocado oil in a large skillet over medium-high heat. While the skillet is heating, assemble quesadillas in the following order: tortilla, 2 Tbsp shredded cheese, 2-3 sauteed bell pepper slices, 1 Tbsp crushed kale chips, 1 oz. sliced sausage, 1/4 cup slaw, 2 Tbsp shredded cheese, tortilla. Repeat 3 more times. 

Place tortillas in the skillet and let cook for 6-7 minutes on first side or until cheese begins to melt. Occasionally press the quesadillas down so they squish together a little more. They will be very tall to begin with, but will begin to melt down as they cook. Flip and cook for 6-7 more minutes on the other side. Serve with plain Greek yogurt, sour cream, or beans.