Finally… a quesadilla I feel good about!

Abby here.

I’ve read and read and I feel like I know that grains are best for our bodies when soaked or sprouted beforehand.

But can I be honest?

Even though I know that, it still seems hard.

Wanna know why?


I’m sorry, but WHY ARE THEY SO GOOD?  I could eat them with everything! And while I feel pretty good about the quality of the tortillas we buy fresh from a local company, I don’t feel good about how quickly a 12 pack can disappear (guilty!).

Considering I do most of the grocery shopping, I really do have no one else to blame.

So the other night I was going to make quesadillas and I ran in the store to grab a pack of… wait for it… tortillas.  You can imagine my immense disappointment when our favorites were all sold out.

So I stood there feeling sorry for myself for about 15 seconds until I spotted these sprouted grain tortillas.

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A bonus was they were on sale, but I was really only buying them out of desperation.

So I wallowed home and gave them a try.

Guess what!?!!?

They aren’t all that bad.  I’d even go so far to say that they were down right enjoyable (but what isn’t with cheese, red onion and seasoned shredded chicken squeezed between it?)


Here’s what I used:

  • Ezekiel Sprouted Grain Tortillas
  • raw organic cheddar cheese, shredded
  • diced red onion
  • chopped cilantro
  • shredded organic chicken breast (seasoned with olive oil and taco seasoning, bake on 350 for 25 minutes, then shred)
  • butter or olive oil to lightly coat pan

What I did:

  • Warmed up tortillas over an open flame on the gas range.
  • On a separate burner, bring heat up to medium and coat a pan lightly with olive oil or butter.
  • Lay tortilla flat on pan and layer fillings on one side before folding over.
  • Cook for a few minutes on each side, until cheese is melted and tortilla is golden brown.

In terms of how my family liked them?  Let’s just say they weren’t quite as thrilled about the change as I was.  (It’s all about baby steps though… give then a few weeks and I think we will all be on the same page.) They’ll never taste as good as our regular local tortillas (just saying), but knowing they are so much better for our bodies makes it worth it.

We eat Ezekiel sprouted bread 90% of the time, so I know if I keep trying my family will eventually enjoy these like I do!

Linked up at:
This Chick Cooks
Kelly the Kitchen Kop
The Nourishing Gourmet

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