Easter Egg Quesadillas
Celebrate spring in the most deliciously creative way with these festive Easter Egg Quesadillas! Perfect for Easter brunch, family dinners, or a fun cooking activity with kids, these quesadillas combine the classic cheesy goodness of a traditional quesadilla with a playful, holiday-inspired twist. Made with colorful bell peppers, nutritious spinach or kale, and optional protein-filled chicken or ham, these tortillas are cut into charming "Easter egg" shapes and decorated with vibrant veggie patterns. Quick to prepare (just 15 minutes!) and fun to assemble, this dish brings seasonal flair and fresh flavors to your table. Serve them warm with sour cream, salsa, or guacamole for a dipping trio that perfectly complements the cheesy, melty filling. Whether you're looking to impress at your Easter gathering or create a kid-friendly meal that’s as fun to eat as it is to make, these Easter Egg Quesadillas are sure to be a memorable hit!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 2 cups Shredded cheese (cheddar, mozzarella, or a blend)
- 1 cup Cooked chicken or ham (optional)
- 2 pieces Bell peppers (assorted colors)
- 1 cup Spinach or kale leaves
- 0.5 piece Red onion
- 1 tablespoon Olive oil
- 0.5 cup Sour cream (for garnish)
- 0.5 cup Salsa or guacamole (optional, for dipping)
Instructions
Preheat a large skillet or griddle over medium heat.
Using a sharp knife or kitchen scissors, cut the flour tortillas into an oval 'Easter egg' shape. Save any scraps for another use.
Chop the bell peppers into small, colorful strips or shapes. Slice the red onion thinly, and roughly chop the spinach or kale.
Heat the olive oil in the skillet. Add the bell peppers, red onion, and spinach or kale, and sauté for 2-3 minutes, or until slightly softened. Remove the mixture from the skillet and set aside.
Lay out one Easter egg-shaped tortilla. Sprinkle 1/4 cup of shredded cheese over half of the tortilla, then add a spoonful of the cooked vegetable mixture and optional chicken or ham. Top with another 1/4 cup of shredded cheese.
Fold the tortilla in half to create a 'half-moon' shape. Press down gently to seal.
Place the quesadilla in the skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and fillings.
Remove the quesadillas from the skillet and let them cool slightly. Using a sharp knife, trim the edges carefully if they have lost their Easter egg shape during cooking.
Decorate the quesadillas with thinly sliced bell peppers or other vegetables to create fun Easter egg patterns and stripes on top.
Serve the Easter Egg Quesadillas warm with sour cream, salsa, or guacamole on the side for dipping.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 23.4 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 2118 mg | 163% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
