Add a Fall Twist to Your Quesadilla with Apple, Baby Kale and Turkey!

A cheesy apple a day keeps the doctor away! A cheesy apple a day keeps the doctor away! My son is in one of those stages where all he wants for lunch is quesadillas. I had to get creative. I started to experiment with different fruits, vegetables, proteins and nuts and I found this recipe to be the winner. I realized that the crunch of this quesadilla coming from the apples was what was making my son devour the whole thing. Filled with tender, baby kale, and roasted turkey, this quick lunch made it complete and me feel great he was getting a good dose of vitamins his growing 4 year-old body-needs. Make sure you use a very crunchy apple and very tender greens, the flavors will blend very well with the cheese melt and the already seasoned turkey breast.

2 fajita size flour tortillas
1/2 cup mozzarella cheese, shredded, divided
1/2 cup roasted turkey, chopped
1/2 crunchy apple, thinly sliced
handful baby kale

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1. Heat a medium non-stick pan over low to medium heat. Place one flour tortilla on the pan.

2. Sprinkle tortilla with half the cheese, turkey, baby kale and apple slices. Top with remaining cheese and second tortilla. Heat for 2 minutes or until bottom layer of cheese begins to melt.

3. Carefully flip quesadilla with a large spatula, holding top tortilla in place as you flip.

4. Cook second side until cheese melts and kale begins to wilt. Slice in four pieces and serve.

- By Ericka Sanchez

For stuffed bell peppers, Italian turkey sliders and 8 more quick fixes for ground turkey, visit Spoonful!

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