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Cheesy Kale Quesadillas

By Michele Olivier. Recipe from Little Bento: 32 Irresistible Bento Box Lunches for Kids (Sonoma Press, ©2016).
Servings: 4
Author: Michele Olivier


  • 3 kale leaves , stemmed and roughly chopped (about 2 cups)
  • ½ apple , peeled, cored, chopped
  • 1 garlic clove , peeled
  • 1 ½ cups mozzarella or sharp white Cheddar cheese , divided
  • 1 tablespoon extra-virgin olive oil , plus 1 teaspoon
  • Salt
  • Freshly ground black pepper
  • 4 large tortillas (white, whole-wheat, or gluten-free)


  • In a food processor or blender, combine the kale, apple, garlic, ½ cup of cheese, 1 tablespoon of olive oil, salt, and pepper. Blend, scraping down the sides of the bowl if needed, until everything is combined and resembles a chunky pesto, 30 to 60 seconds.
  • Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Spread roughly 2 tablespoons of the kale pesto onto one tortilla, sprinkle ¼ cup of cheese over the kale, and cover it with another tortilla. Place the quesadilla in the skillet and cook until golden brown, about 3 minutes. Flip it and cook for another 2 to 3 minutes. Repeat this step with the remaining tortillas, kale mixture, and cheese. You will have 2 quesadillas.
  • Let the quesadillas cool on a cutting board for 5 minutes. Cut each into 4 wedges and serve. If packing for lunch, let cool completely before placing in the bento box.