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
In honor of Cinco De Mayo (May 5), give these open-faced Enchilada Quesadillas a try!
Ingredients
- 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!
Comments
Love the open-faced hack – no rolling + stuffing needed! So easy!
These look so delicious! I definitely need to try these!
These look absolutely delicious + so full of flavor. I am loving your two adorable little helpers! The sound super easy + the open faced enchilada is such a creative idea 🙂
I love enchiladas but they can be a bit tricky to make sometimes- this open face version is perfect!
Sarah, your photos are always beautiful and messages always on point. Thank you for the post!
What a great idea! Looks like the perfect, kid-approved meal! I love that everyone can choose their own toppings.
Great idea, love the open faced!
These are a fun idea for dinner! Love that everyone can choose their own toppings!
Love this creative take on a classic! Such a fun recipe to get kids involved 🙂
Thanks!