These crispy kale quesadillas, filled with shredded cheese and a sweet kale pesto, may be the tastiest way we’ve found to enjoy greens. The recipe comes from the book Little Bento by Michele Olivier, and its timing is perfect for back-to-school season. With my oldest heading to first grade soon, I’ve been thinking about lunches — specifically, how to make them nutritious, interesting, and easy to assemble.
Enter: quesadillas.
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Back to school blues
I’ve always found packing school lunches tedious. Leftovers or quick pitas often become the default. Michele Olivier, author of Little Bento and creator of the Baby FoodE blog, has put together creative, practical recipes that make packing lunches less painful — and they work for adults too. The book includes approachable ideas like baked falafel, Vietnamese meatballs with dipping sauce, DIY garlic noodles, and crispy chicken strips made with brown rice cereal and sunflower seeds. These recipes are kid-approved without being dull, and many are easy to adapt into dinners or components for next-day lunches.
Quesadillas to the rescue!
Last week I made the cheesy kale quesadillas and we were instantly hooked. The recipe uses a quick kale pesto sweetened with half an apple — a clever touch that balances the greens and makes the pesto unexpectedly versatile. I’ve already spread it on tomato sandwiches, spooned it over grilled fish, and stirred it into chilled corn soup. For the quesadillas, the pesto is spread on flour tortillas, topped with grated cheddar or mozzarella, and cooked until crisp. I served them with Michele’s Mexican street corn on the side; both recipes were simple, flavorful, and perfect for packing or a relaxed weeknight dinner.
The book is organized around bento box lunches, but you don’t need a bento box to use these ideas. Think of the recipes as components you can mix and match: make a main, add a vegetable, and include a simple snack or fruit. Michele also shares practical tips for packing lunches: assemble lunches the evening before, pack while making dinner by saving part of the meal for tomorrow’s lunch, and use containers that make portioning effortless. Those small habits cut morning stress and make lunches feel less like a chore.
I’m excited to offer two free copies of Michele’s book as a giveaway — a great way to try these recipes and get fresh lunchbox inspiration.
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Enter for a chance to win one of two copies of Little Bento.
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Cheesy Kale Quesadillas
Ingredients
- 3 kale leaves , stemmed and roughly chopped (about 2 cups)
- ½ apple , peeled, cored, chopped
- 1 garlic clove , peeled
- 1 ½ cups mozzarella or sharp white Cheddar cheese , divided
- 1 tablespoon extra-virgin olive oil , plus 1 teaspoon
- Salt
- Freshly ground black pepper
- 4 large tortillas (white, whole-wheat, or gluten-free)
Instructions
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In a food processor or blender, combine the kale, apple, garlic, ½ cup of cheese, 1 tablespoon of olive oil, salt, and pepper. Blend, scraping down the sides if needed, until the mixture resembles a chunky pesto, about 30 to 60 seconds.
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Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium heat. Spread roughly 2 tablespoons of the kale pesto onto one tortilla, sprinkle ¼ cup of cheese over the pesto, and top with another tortilla. Cook the quesadilla in the skillet until golden brown, about 3 minutes, then flip and cook another 2 to 3 minutes. Repeat with remaining tortillas, pesto, and cheese to make two quesadillas.
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Let the quesadillas rest on a cutting board for 5 minutes, then cut each into four wedges and serve. If packing for lunch, allow them to cool completely before placing in a container.
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Mexican Street Corn
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 ears corn , kernels cut off the cobs, or 1 cup frozen corn, thawed
- 3 tablespoons plain Greek yogurt or sour cream , 2% or full-fat
- Juice of ½ lime
- 1 garlic clove , minced
- ¼ teaspoon chili powder
- Salt
- Freshly ground black pepper
- 3 tablespoons cotija cheese , shredded or crumbled
Instructions
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Heat the oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until most kernels are golden and some are slightly charred, 7 to 10 minutes.
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In a small bowl, mix the yogurt, lime juice, garlic, chili powder, salt, and pepper.
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Remove the skillet from the heat and stir in the yogurt sauce until the corn is well coated. Sprinkle with cotija cheese and serve. For packed lunches, cool completely before storing.