Go Back

Yummy (wink) Quesadillas

Now that we have the "kale" ball rolling, see how it can be slipped in many different places that it was never put before? All the better for your body! This is a light dinner, lunch, or a great snack for the hungry and growing. It's a very flexible recipe, so use what you have and experiment with the OPTIONAL ingredients. It's a great way to use up a little extra cooked meat and the unused, cut greens from another recipe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Snack, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 2 cup(s) chopped kale slice and chop very fine, or chard
  • 2 garlic clove(s) crushed
  • 1 1/2 cup(s) monterey jack cheese shredded, or swiss
  • 3 tsp green salsa OPTIONAL
  • 1/2 avocado(es) OPTIONAL, diced
  • 1 cup(s) cooked chicken OPTIONAL- diced
  • 4 whole wheat tortillas

Method
 

  1. Prep Work: Chop kale. Peel garlic clove. Shred cheese. Chop chicken if using.
  2. Heat approx. 1 Tbsp. olive oil in a saucepan on medium heat. Saute kale and garlic until tender; approx. 3-4 minutes.
  3. Add other ingredients you plan to use to the pan: salsa, avocado, chicken, etc. Combine all and turn off heat.
  4. Lay one tortilla in another saucepan on medium heat. Spread 1/2 of the cheese all around and heat just until it begins to melt. Top with half of vegetable mixture and fold tortilla in half.
  5. After a few minutes, flip with a spatula to the other side and cook another few minutes until the bottom is browned as well.
  6. Transfer to a cutting board and repeat for another quesadilla. Cut into smaller pieces with a knife or pizza cutter. OTL 2010

Notes

This wasn't meant to serve as a complete dinner, but it was helpful in a pinch. Make it as a snack or part of a full meal.