A healthy twist on quesadillas, these Kale-sadillas are loaded with veggies and your choice of cheese, or a plant-based vegan “cheese” like Daiya shreds (click to re. Either way, you’ll love this healthy twist on Mexican food!
- 2 teaspoons olive oil
- 1 medium sweet onion, sliced
- 1 bunch kale, curly or flat leaf, stems removed, washed and rough chopped
- 1 large (or 2 small) yellow crook neck squash, washed, seeded and thin sliced
- ½ teaspoon ground cumin (ground from toasted cumin seeds for best flavor)
- Salt & Pepper, to taste
- 1 – 1½ cups grated cheddar cheese or vegan shredded “cheese”, divided for 4 servings
- 8 gluten free tortillas (corn or flour, whichever you prefer; Mission white corn tortillas are gluten free; there are other brands, as well.)
- In a large skillet over medium high heat, cook onion in oil until tender, about 5 minutes.
- Add squash; cook 2 minutes more.
- Add kale, cooking until kale begins to wilt.
- Remove pan from heat, sprinkle with cumin, salt and pepper, then set aside.
- To assemble quesadillas, place 4 tortillas on a clean surface.
- Sprinkle each with cheese, then a healthy portion of the cooked kale mixture.
- Top with additional cheese, then another tortilla.
- In the skillet used to cook the kale mixture, heat a small amount of oil over medium high heat.
- Cook quesadillas a couple minutes on each side to toast tortillas and melt cheese, adding more oil to pan as needed.
- Use a pizza cutter to slice each quesadilla into 4 wedges.
- Serve immediately.
- Use any veggie combination you like in the quesadillas. For example, sliced red or green bell peppers, sliced mushrooms, etc.
- Instead of cheese or a vegan “cheese” substitute, use mashed or sliced avocado in the quesadillas for a creamy addition!
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