Gluten Free Kale-sadillas (Quesadillas with Kale, Yellow Squash and Onions)

Gluten Free Kale-sadillas (Quesadillas with Kale, Yellow Squash and Onions)

Gluten Free Kale-sadillas (Quesadillas with Kale, Yellow Squash and Onions)

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!

Gluten Free Kale-sadillas (Quesadillas with Kale, Yellow Squash and Onions)
Author: Gluten Free Gigi
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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.)
  1. In a large skillet over medium high heat, cook onion in oil until tender, about 5 minutes.
  2. Add squash; cook 2 minutes more.
  3. Add kale, cooking until kale begins to wilt.
  4. Remove pan from heat, sprinkle with cumin, salt and pepper, then set aside.
  5. To assemble quesadillas, place 4 tortillas on a clean surface.
  6. Sprinkle each with cheese, then a healthy portion of the cooked kale mixture.
  7. Top with additional cheese, then another tortilla.
  8. In the skillet used to cook the kale mixture, heat a small amount of oil over medium high heat.
  9. Cook quesadillas a couple minutes on each side to toast tortillas and melt cheese, adding more oil to pan as needed.
  10. Use a pizza cutter to slice each quesadilla into 4 wedges.
  11. 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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As someone with celiac disease and multiple food allergies, Gigi understands how food can harm or heal. Fully restoring her own health with diet alone after a 25-year health struggle, Gigi now uses her own experiences and the skills she gained as a former neuroscience researcher to share practical, easy-to-understand strategies, science-backed nutrition information, immediately useful tips and recipes to make gluten-free living liberating and positive for everyone!