I’ve looked at this Strawberry Leek Quesadilla Recipe in my Sprouted Kitchen cookbook before and thought it seemed a bit strange but for some reason, it sounded just right last week so we gave it a try. Not only did I love it, but I’ve been making riffs of it every other day since. H, despite not being a big cheese fan, loves it too.
Why is this quesadilla so awesome?
First, the brown rice tortilla. I would have skipped it if I hadn’t read the side note that insisted I give it a try for the crisp factor. She was so right. They crisp up in the most wonderful way and taste lighter than a regular flour tortilla which I loved. And now that I’m not concerned about them tasting subpar, I’m so excited to have an alternative to flour. For myself, I could care less about gluten-free but given that H eats lots of carbs and I strive for variety in his diet, it’s great to have a new option.
Second, another healthy thing, coconut oil. Coconut oil is supposed to be great for you and I don’t use it enough. It makes a great marriage with the brown rice tortilla and I get to pat myself on the back for again, variety, and healthy eating.
Third, more than one cheese! This is an important “trick” for cooking anything cheese related. When you blend different types of cheese with different flavor profiles like melty and mild (the mozzarella) with tangy and flavorful (the goat cheese), you take the deliciousness to a whole new level. Using just goat cheese would be too strong and it just doesn’t melt as well. It’s fun to try a salty cheese like romano mixed with something creamy too.
Finally, fruit! More than fruit, it’s just fun to get away from traditional flavors. I have been making our own versions — grated apples and aged cheddar with mustard, sauteed pears with spinach and caramelized onions… it’s fun and different and I think the brown rice tortillas help round out the non traditional thing. And of course for all kid cooking, this is one of those great recipes where you can sneak in the veggies.
We’re going to keep experimenting!
Thank you to Sprouted Kitchen for the inspiration… check out her blog and her cookbook. They’re both lovely and full of recipes that I love.