Note from Kare: I’d like to extend a warm welcome to Gina from Running to the Kitchen! Gina will be developing and sharing tasty recipes occasionally here on Kitchen Treaty, and I’m thrilled to have her on board. Her first recipe here, this copycat Starbucks Spinach & Feta Breakfast Wrap, is a keeper. I ate two last week (with vegan cream cheese – still excellent) and I basically can’t stop thinking about them. Now I don’t need to throw my money at the Starbucks drive-thru window anymore! Now if only someone could show up at my door with a grande soy chai. 

And now, here’s Gina!

Every third Tuesday of the month I have an allergy shot appointment. Nothing like being stabbed in the arm three times before you’ve had your coffee and breakfast all so you can happily coexist with your beloved dog and not be that crazy girl with a tissue shoved up her nose at your friend’s house who has three cats. Horses might make me go into anaphylactic shock, but luckily they seem to be pretty easily avoided.

There’s one bright side to this Tuesday morning ritual though, the Starbucks around the corner from the doctor’s office. As someone who will happily stay put in pajamas working on the couch until 10:30 a.m. (ok, let’s be real, 11ish), that Starbucks is pretty much the only thing that keeps me from calling and cancelling the appointment from my blanketed position in the corner of the sectional in the family room. The promise of a venti blonde roast (I’m so boring) with coconut milk or a pump of one of their delicious syrups if I’m being crazy and a warm spinach and feta breakfast wrap are the only things that get me moving.

I pull up to the drive through line, place my order and then sit there waiting as the minutes tick forward and the excitement and anticipation slowly turn into irritation. Starbucks is no McDonalds when it comes to drive through efficiency and as a true New Yorker with the patience span of about 1.25 minutes for things like this, by the time I get to the window, I’m pretty sure there is steam coming out of my ears. It takes all my might to remain friendly and polite instead of making some snide remark asking them if they were harvesting those coffee beans in the parking lot or something for my cup. Ten to fifteen minutes later, I’m pulling out of the parking lot, coffee and wrap in hand but at least $10 poorer and not only swollen bumps on both my arms but a frustration level through the roof.

Here’s the good news, I decided to look into these wraps and realized when you break them down, there’s pretty much nothing so special about them that you can’t make them at home! The even better news is that by doing so and eating it on my way to the allergist instead of afterwards, I’m not a cranky you-know-what when ordering my coffee. It also makes the prospect of someone inserting sharp metal pointy things in my arm three times a little more bearable.

I personally love lavash wraps for these (they’re so much easier to roll, you get much more surface area and calorically speaking, they’re a way better bang for your buck!) but you can use tortillas too. The cream cheese is simple and can actually be made in bigger batches ahead of time and stored in the refrigerator for a week or two. With that made already, it’s literally just cooking up some egg whites, spinach, and a sprinkling of feta. It couldn’t be easier or quicker to make at home and now you have a few extra bucks to jazz up that coffee order instead.

Print

Homemade Starbucks Spinach & Feta Breakfast Wrap

The famous Starbucks breakfast wrap can easily be made at home. With egg whites, a whole grain lavash wrap, a simple homemade sun-dried tomato spread, spinach, and feta, it’s actually way easier than you might think. Save your money on breakfast and indulge in a fancy coffee concoction instead!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 wrap

Author Kare

Ingredients

For the sun-dried tomato cream cheese spread:

• 2 ounces about 1/4 cup whipped cream cheese, room temperature
• 1/4 cup roughly chopped sun dried tomatoes
• 2 teaspoons extra virgin olive oil
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the wrap:

• 2 teaspoons extra virgin olive oil
• 3 cups baby spinach
• 3 egg whites from 3 large eggs roughly 130 grams
• Pinch kosher salt
• Pinch freshly ground black pepper
• 3 tablespoons crumbled feta cheese
• 1 lavash wrap or large whole wheat tortilla
• Sun-dried tomato cream cheese spread

Instructions

• Make the sun-dried tomato cream cheese spread. Combine the cream cheese, sun dried tomatoes, and olive oil in a food processor. Pulse a few times until blended together with small chunks of tomatoes remaining. Season with 1/8 teaspoon salt and the pinch pepper, adding more to taste if desired. Set aside.
• Place the olive oil in a large skillet over medium heat. When hot, add the spinach and cook, stirring occasionally, until wilted, 1-2 minutes. Transfer to a small plate and set aside.
• Add the egg whites to the same skillet. Add the pinches of salt and pepper and cook, first stirring with a whisk and then flattening with a spatula as they set, about 2 minutes total. Using the spatula, fold the cooked egg whites into thirds, then turn off the heat and set aside.
• Assemble the wrap. Spread an even layer of the cream cheese on the lavash wrap or tortilla. Sprinkle the spinach evenly across the cream cheese layer and top with the feta. Place the egg whites at the edge of one side of the wrap.
• Roll the wrap up and place back in the skillet over medium-low heat with the seam side down. Cook until just golden brown on each side to toast the wrap, 1-2 minutes on each side. Slice in half and serve.

Notes

Gluten-free option:

Sub a gluten-free wrap.

The post Starbucks Spinach Feta Wrap appeared first on Kitchen Treaty.

Which is why it is so strange that it appears that, in my 5 years of food blogging, I apparently have not shared one peach recipe. Not a single one! I have no earthly clue what that is all about, because I’m a total peach fangirl.

I guess I’ll just have to dedicate myself to solving the problem of zero peach posts – one tasty recipe at a time. The sacrifices I make.

I couldn’t be happier that these Grilled Peach Fontina Quesadillas mark my first peach recipe entry in the blogosphere. Now I want to create all peach recipes, all the time! ~Millions of peaches, peaches for me.~

Okay, or three.

Did you know, by the way, that the lead singer of The Presidents of the United States of America (whose song I just referenced there) is also popular children’s artist Caspar Babypants? I swear there’s this whole new underworld out there that you have no idea exists until you have a young kiddo in your life. Now, instead of going to cool little indie concerts, I find myself lugging a picnic lunch and a toddler to Caspar Babypants shows in the park. Which – don’t tell anyone – I love just as much. Now if I can just get “Bad Blue Jay” out of my head, I’ll be good.

Tangent! Back to these quesadillas.

First of all, peaches make an unbelievable filling in ‘dillas. Like, seriously incredible. Their juicy sweetness is the perfect counterpoint to savory melty cheese – especially creamy fontina. I decided to add a touch of crunch and heat with thinly sliced fresh jalapenos, too. And that’s it – unless you add a little cooked chicken for the carnivores (we used leftover store-bought rotisserie chicken). Seriously, these bad boys are so. freaking. easy.

And they’re even easier when cooked on the grill. Have you tried quesadillas on the grill yet? It’s an incredible way to cook them up. No oil needed. Just crank up the heat – medium to medium-high – and the tortilla grills up golden brown and a bit crispy; the insides get all warm and gooey, and the best part is, they cook up in just a couple of minutes. It’s crazy easy.

But if you don’t have a grill, or you want to cook up these quesadillas in a different way,  don’t miss this post over on Oh My Veggies. It’s got you covered.

I served these up with a simple mix of halved cherry tomatoes and fresh cilantro tossed in a honey-lime vinaigrette. My guy prefers his with salsa and sour cream. Avocado or guacamole would be outstanding, too. Either way, you can’t lose.

Peachy deliciousness from other food blogs

Grilled peach, brie, & basil sandwich from Two Peas and Their Pod | Make-ahead peaches & cream breakfast bake from Half Baked Harvest | Grilled peach salad & mint pesto from Love & Lemons | and 4 ways to have peaches for breakfast from Oh My Veggies

(more…)

The post Grilled Peach Fontina Quesadillas with Optional Chicken appeared first on Kitchen Treaty.

This summer, we’ve been branching out with tacos. Oh yeah, gettin’ all fancy up here on the Kitchen Treaty grill.

Okay, I totally know tacos aren’t fancy. What I do know, though, is that they can be delicious. And easy! Gotta love delicious and easy.

This grilled tofu tacos recipe does require a little planning-ahead time – about two hours for marinating in a fresh lime juice, cumin, and smoked paprika blend. But then they come together lickety split. Slice up the cabbage and onions, toss lightly with lemon juice, a little olive oil, and salt and pepper. Slice up some avocado, and grill the tortillas.

Yep, grill the tortillas! It’s such an easy way to warm them so they’re nice and soft and pliable – plus, the grill is already on, so why not? I remove the flour tortillas from the package, place them on a dinner plate, and cover with a damp towel. Then just lay them on a grill heated medium-high, and cook for 1-2 minutes on either side until slightly browned and warmed through.

Then back on the plate they go, covered by the towel, until it’s time to assemble your tacos.

Chicken for the carnivore, tofu for the vegetarian. We’ve got this one dish two ways thing down.

Grab a tortilla, add some avo, sliced tofu, and sweet onion slaw. You can use any sweet onions you want, by the way – being from the Pacific Northwest, I’m partial to Walla Walla. But Vidalia or Texas sweets would work just fine, too. And purple cabbage would be pretty, if you wanted to go with that particular twist. Here, we had a giant head of green cabbage from our CSA and I was bound and determined to use that sucker down to the last leaf. This recipe helped!

Super simple grilled tacos, and no cooking indoors. Summer meal perfection.

(more…)

The post Grilled Tofu Tacos with Walla Walla Sweet Onion Slaw appeared first on Kitchen Treaty.

I’m thinking pizza quesadillas are pretty self-explanatory … you take a tortilla, smear a little pizza sauce on it, and stuff it with cheese. Then you cook it up and dive in to the melty goodness.

But I thought I’d share this recipe for pizza quesadillas with you today, because they might be simple, but they’re extra delicious!

They’re also a great one-dish-two-ways meal – meat for the meat-eater, cheese and/or veggies for the vegetarian, and plain cheese for the selective kiddo. Also, they’re just absolutely easy and tasty!

Table of Contents

• Ingredients
• Adaptations & Variations
• How to Make Pizza Quesadillas
• More Quesadilla Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

Ingredients

• Tortillas – I use flour tortillas, approximately 8-inches in diameter. For these quesadillas, I stuff half then fold it over. It makes cooking a lot easier!
• Mozzarella cheese – Low-moisture, part-skim mozzarella, preferably mozzarella you’ve shredded yourself so it melts well (pre-shredded are often coated in anti-caking agents that can give you a less-than-optimal melt).
• Parmesan cheese – For a little added boost of cheesy flavor!
• Pizza sauce – Use your favorite! Maybe you have some homemade pizza sauce on hand, or you are able to whip up this 5-minute fresh tomato pizza sauce. Or you have a fave from the store. Any will work!
• Optional toppings – Here’s where you can get creative! Add pepperoni or cooked sausage for the meat-eaters or pre-cook some veggies and stuff them in there (mushrooms, green peppers, and onions are great!). Or go with straight up cheese pizza quesadillas which are plenty great as-is!

Adaptations & Variations

• Go extra cheesy: Feel free to add more cheese like fontina, provolone, or cheddar. You’ll want to reduce the mozzarella a bit unless you’re okay with an overly cheesy pizza quesadilla. Doesn’t sound like a problem to me!
• Meat option: Add pepperoni or cooked sausage for the meat-eaters.
• Hawaiian pizza quesadilla: Add slices of Canadian bacon and pineapple. For a vegetarian Hawaiian pizza, I’ll sometimes use a vegetarian smoked ham meat product. It’s pretty good!
• Extra veggies: Dice and cook some onions, green peppers, and mushrooms for a veggie-stuffed pizza quesadilla.
• Vegan pizza quesadillas: Swap in meltable vegan cheese shreds.

How to Make Pizza Quesadillas

I like to make pizza quesadillas as half-quesadillas. Which means, I add the ingredients to the bottom “half moon” of the tortilla, then fold it over. I find the smaller size easier to handle and flip. Plus, sometimes we use our panini press for quesadillas and the smaller size fits perfectly in the press.

To prep them, simply add sauce and toppings to the bottom half of a tortilla, fold it over, and cook! To cook pizza quesadillas on the stovetop, add them to a large, hot pan coated with a little oil and cook, flipping occasionally, until golden outside and melted inside.

Serve with a little extra pizza sauce for dipping.

More Quesadilla Recipes

• Chipotle Butternut Squash & Black Bean Quesadillas
• Delicata Squash & Black Bean Quesadillas
• Grilled Peach Fontina Quesadillas
• Pear & Brie Quesadillas
• Quesadillas any which way

Print

Pizza Quesadillas

Cheesy, versatile, cheesy, easy, cheesy, fast, and did I mention cheesy? This scrumptious pizza-quesadilla hybrid is our new favorite easy weeknight meal.

Course dinner, lunch

Keyword pizza quesadilla, pizza quesadillas

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 400kcal

Author Kare

Ingredients

• 4 flour tortillas 8-inch or so
• 3 cups shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup pizza sauce + more for dipping, if desired

Instructions

• Lay 4 tortillas flat, and on the lower halves only, spread 2 tablespoons pizza sauce. Sprinkle the cheese over the sauce, dividing the mozzarella cheese and then the parmesan cheese between the four tortillas.
• Carefully fold the top half over to create a half-moon shape.
• Cook in a saute pan drizzled with vegetable oil or canola oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown. We also love to use a panini press, just place the in a pre-heated panini press and cook until cheese is melted and outside is golden-crisp. You can also bake quesadillas! Bake on a rimmed cooking sheet at 375°F, brush with a little olive oil, and bake for 8-10 minute until the cheese has melted and the quesadillas are warmed through.
• Cut into wedges and serve with additional pizza sauce for dipping.

Notes

4/1/2024 recipe update:

I doubled the recipe to serve 4 and I simplified the list of ingredients (this was originally a recipe for two four-cheese quesadilla with 3/4 cup mozzarella, 1/2 cup fontina, 1/2 cup provolone and 1/4 cup Parmesan).

Nutrition

Serving: 1quesadilla | Calories: 400kcal | Carbohydrates: 19g | Protein: 26g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 1093mg | Potassium: 204mg | Fiber: 2g | Sugar: 3g | Vitamin A: 798IU | Vitamin C: 2mg | Calcium: 620mg | Iron: 2mg

The post Pizza Quesadillas appeared first on Kitchen Treaty.

And so I thought I’d share one of them with you. Quesadillas, baby! They’re like a Mexican grilled cheese, but more versatile and, I think, probably healthier overall – more veggies, for one, and a tortilla in place of buttered bread. They’re about as straightforward as you can get – a tortilla filled with veggies and/or meat and topped with cheese, then folded over and cooked until the cheese is gooey and the tortilla’s nice and golden-crisp.

(more…)

The post Quick & Easy Dinner: Quesadillas appeared first on Kitchen Treaty.

In this case, I went with the perfect sweet plus a little salty, tart plus creamy duo of Bosc pear slices and brie cheese (and no meat for my guy, because this ended up falling into the “so good who cares about meat?” category). Sprinkled with some fresh jalapeno for a bit of bite, these quesadillas are a winner.

Especially when paired with a perfect fresh salsa or even a tomato salad. Honestly, I’m not really sure what my side-dish concoction was so I’m not ready to post that recipe yet, but basically I took a bunch of heirloom cherry tomatoes, sliced them in half, added some onion, fresh cilantro, lime juice, and jalapeno. Pico di gallo? Tomato salad? Salsa? Pico de salad salsa? I have no idea. It’s pretty tasty, so I’ll share when I know.

But back to my point. If you’ve never tried pears and brie together, please do it soon, even if it’s not in a tortilla. They’re seriously a match made in heaven.

Print

Pear and Brie Quesadillas

Ripe sweet pears and creamy brie are a match made in heaven - especially when sandwiched inside a crisp, warm tortilla.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 quesadilla

Author Kare

Ingredients

• 1 medium-sized soft tortilla
• 1/4 of a Bosc pear cut into 5 - 6 slices (or try another type of pear, I'm sure it'll be equally wonderful)
• A few thin slices of brie cheese
• 1/2 small jalapeno pepper seeded and finely diced (optional)

Instructions

• Lay the brie cheese and pear slices on one half of the tortilla.
• Sprinkle with the jalapeno peppers, if using.
• Fold the tortilla in half and cook in your panini press (my favorite method - no oil needed!) or, to cook in a frying pan, heat 1 - 2 teaspoons of vegetable or canola oil over medium heat. Lay the quesadilla in the pan and let cook for a minute or two until the cheese starts melting and the tortilla begins to brown. Flip and cook on the other side until cheese is melted and both sides are browned.
• Remove from panini press or frying pan, cut into wedges, and garnish with salsa, fresh sliced tomatoes, avocado, fresh cilantro, and/or sour cream.

The post Pear and Brie Quesadillas appeared first on Kitchen Treaty.