Healthy and delicious sautéed kale is the star in this simple cheese quesadilla recipe.
Slideshow: Vegetarian Recipes
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 bunch of kale, destemmed and chopped
Kosher or sea salt, to taste
1/2 teaspoon ground cumin
Fresh cracked black pepper to taste
Eight 8-inch flour tortillas
6 ounces cheddar cheese, grated
Salsa, guacamole and sour cream, for serving (optional)
How to Make It
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.
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