Easy Open-Faced Enchilada Quesadilla Recipe

They sound complicated, but they’re really simple (and really yummy!). Think make-your-own thin crust pizzas, only with a yummy Mexican twist!

In honour of Cinco De Mayo, my daughter Lylah and I have decided to make “Open-Faced Enchilada Quesadillas”. They sound complicated, but they’re really simple (and really yummy!). Think make-your-own thin crust pizzas, only with a yummy Mexican twist!

We love family-style meals—not only because they’re super easy, but also because it gets my kids involved – they get excited about building their own dish, and feel as though they have some control over their meal (even though ultimately, I still have control over what’s served!). See, as parents, it’s our responsibility to provide a balanced meal with nutritious ingredients, but it should be 100% up to our kids as to whether they eat it, which foods out of the meal they eat, and how much. So, this takes the pressure off of everyone, and makes it much more likely that our kids will actually eat!

To make these, you toast mini whole wheat tortilla shells in the oven (you just brush with some butter first), and then lay out all of the ingredients on the table for everyone to choose from!

You’ll need flour tortillas, melted butter, enchilada sauce, diced bell peppers, onion, baby tomatoes, chicken or shrimp, Monterey Jack cheese, and then garnishes and dips like cilantro, sour cream, salsa, guacamole.

I like to saute the vegetables first, and then get my kids to brush their tortillas on the enchilada sauce. Then it’s the fun part – getting to choose their favourite toppings, before baking until crispy and golden brown.

Let’s be honest, my kids favourite part is sprinkling the cheese on at the end – and sneaking some in the process! Cheese not only makes this dish extra delicious, but it also adds protein, calcium, magnesium, and many other nutrients that are important for health. So, of course… we add extra!

Easy Open-Faced Enchilada Quesadilla Recipe

Sarah Remmer, RD

In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 6 regular sized whole grain soft tortillas
• 2 tbsp 30 ml butter, melted
• 1/2 cup 125 ml Enchilada sauce
• 1/2 cup 125 ml cooked chicken, diced
• 1/2 cup 125 ml red onion, thinly sliced
• 1 cup 250 ml diced bell pepper
• 1/2 cup 125 ml baby tomatoes, quartered
• 1 cup 250 ml shredded Monterey Jack or Cheddar cheese
• Garnishes: chopped cilantro sour cream, salsa

Instructions

 

• Preheat oven to 375°F (190°C). Place tortillas on an ungreased baking sheet, and prick all over with a fork. Brush melted butter on top of each tortilla (leave some for sauteing veggies).
• Bake for about 5-7 minutes, until puffed and just golden brown. Remove from oven and let cool.
• In a large skillet, heat the remaining butter over medium heat. Add the sliced onions and pepper and cook over medium-low heat, stirring occasionally, until translucent and caramelized (about 7-8 minutes). Remove skillet from heat.
• While onions and peppers are cooking, brush enchilada sauce over each of the baked tortillas. Top with sauteed onions and peppers,chicken, tomatoes, and sprinkle with cheese.
• Place is back in the oven and cook for 4-5 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilantro, sour cream, and/or salsa. Enjoy!

Tried this recipe?Let us know how it was!

Sarah Remmer, RD

Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.