One of the most versatile snacks/appetizers/meals has got to be the quesadilla. If you’ve got tortillas, cheese, and a bunch of random delicious ingredients you can make a quesadilla to use as a vehicle for your favorite condiment. Quesadillas are great for even the pickiest of children eaters. Everyone loves quesadillas!!
With summer produce slowing down as the nights get a little cooler, we decided to have one last quesadilla hurrah that features two summer favorites vegetables: peppers and tomatillos. If you’re intimidated by the tomatillos, just try one raw. They taste delicious and tangy, almost like a granny smith apple with a different texture. So let’s try some new veggies with this week’s kid’s kit as we make Bell Pepper & Tomatillos Quesadillas! Below you’ll find the recipe and video tutorial for preparing the dish.
The program is funded by the Nutrition Incentive Hub as part of a mini-grant to support our nutrition incentive program during COVID-19. The Land Connection and the Champaign Farmers Market are partnering with Champaign-Urbana Public Health District and Common Ground Food Co-op on the project. The project is also in conjunction with Common Ground’s “Cooking with Kid’s” program.
Bell Pepper & Tomatillo Quesadilla
Equipment
- Knife
- Cutting Board
- skillet (or saute pan)
- spatula
Ingredients
- 1 package Flour Tortillas Maria & Ricardo's
- 1 package Oaxaca Cheese can substitute mozzarella or other melting cheese
- 1 Red Bell Pepper
- 4 Tomatillos
- 2 tabs Butter approximately 1 tbsp
- Sour Cream (optional)
- Salsa (optional)
- Lettuce (optional)
- Hot Sauce (optional)
Instructions
- On your cutting board, cut the pepper in half; remove the seeds, stem, and inner pith (ribs); and then cut the pepper into slices. Remove the husk of the tomatillos, rinse them, de-core them if you like, and dice them up.
- Heat a pan and add 1 tab of butter to coat the pan and then add the sliced red pepper and tomatillos. Cook on high, stirring until softened. Remove peppers and tomatillos from the pan and wipe the pan with a paper towel.
- Shred Oaxaca cheese, either by tearing it into small pieces by hand or using a cheese grater. If you don’t have Oaxaca cheese, you can use mozzarella, or any melting cheese.
- Take one tortilla, put shredded cheese, some of the cooked peppers and tomatillos, and a little more cheese on one half of the tortilla. Fold in half and cook in the pan over medium heat with a little butter. Flip to the other side once the cheese has started to melt and the first side is crispy and lightly browned. When finished, slice up and eat!
