Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.
Serves 2
INGREDIENTS
- 1/4 red onion, diced
- 1 tablespoon olive oil
- 1/4 red bell pepper, diced
- 1/2 Green Hatch Chile, diced
- 1 1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
- 1 clove garlic, crushed
- 4 small flour tortilla
- 1/2 cup shredded Monteray Jack cheese
- 1/4 cup Sour cream
- squeeze lemon
- pinch Kosher salt
- pinch cumin
DIRECTIONS
- Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
- Turn down heat, add garlic, mix cook 30 seconds
- Throw in kale, mix and keep it moving in pan cooking for 2 minutes
- Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted
- Mix sour cream, lemon, Kosher salt and cumin
- Slice quesadillas, dip and eat
