Healthy and delicious sautéed kale is the star in this simple cheese quesadilla recipe. Slideshow:  Vegetarian Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
January 2014


Credit: © Todd Porter & Diane Cu

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Add the oil and the garlic. Cook for one minute or until soft. Stir in the kale and cook for 3 to 5 minutes, or until kale is tender. Season with ground cumin, salt and pepper. Set aside to cool.

  • Spread half of the cheese and the kale on top of 4 tortillas. Add a final layer of cheese and gently spread the layers evenly around the tortilla, leaving an empty gap at the edges. Top with the remaining tortillas.

  • Heat a large skillet or griddle over medium-high heat. Place a filled tortilla in the pan, and cook the tortilla for about 3 minutes or until the first side is golden. Carefully flip the quesadilla and cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted.

  • Remove from the pan and allow to cool for a few minutes before cutting into 4 to 6 pieces. Repeat with the remaining quesadillas.

  • Serve with salsa, guacamole and sour cream.