Nutrition Highlights: vegetables, calcium, and whole grains Rich in vitamins A, B1 (thiamin), C, E, and K, folate, potassium, tryptophan, fiber and calcium (added benefit: no gluten)
Any sandwich that virtually seals itself shut is a good hiding place for the sneaky chef. The cheese acts as a great texture and flavor decoy for our hidden purees, and if your children will eat chicken, skip right down to the chicken variation and make a full meal out of this fun Mexican grilled cheese.
Servings: 6 quesadillas
- 12 round corn tortillas white or yellow, 6-inch
- 1/4 to 1/2 cup Orange Puree Make Ahead Recipe
- 1 1/2 cups low-fat shredded fat cheddar cheese or 12 slices American cheese
- 6 teaspoons extra-virgin olive oil
- Place all 12 tortillas on your work surface and spread 1 to 2 teaspoons of Orange Puree on each and every tortilla, being careful to keep puree away from the edges (leave about a 1-inch border so that it doesn’t ooze out during cooking).
- Add about 1/2 cup of shredded cheese (or 2 cheese slices) to the center of just 6 of the tortillas and cover with the remaining tortillas to make 6 sandwiches.
- Heat 1 teaspoon of oil in a skillet over medium heat until hot but not smoking. Place one quesadilla in the heated skillet and cook until underside is lightly browned and cheese melts, about 2 to 3 minutes.
- Gently flip quesadilla and cook until the other side is golden, another 2 to 3 minutes. Add another teaspoon of oil and repeat with each of the remaining quesadillas.
- Stack finished quesadillas on a plate with a paper towel between each sandwich to absorb excess oil.
- Allow to cool for a few minutes and then cut each sandwich into 4 triangles.