Dino Kale Quesadillas
Totally crowd-pleasing bold twist on the classic quesadilla, this is perfect for quick and healthy lunches on the weekends, or perfect for dinner when paired with a side of Spanish rice and black beans.
Ingredients:
- 1 bunch dinosaur kale (Lacinato), stems removed and thinly sliced
- 1 golden bell pepper, thinly sliced
- ½ red or yellow onion, thinly sliced
- 1 teaspoon ground cumin
- ½ teaspoon chili flakes or chipotle powder (for smoky heat)
- 1 tablespoon olive oil
- 1 cup shredded sharp cheddar or pepper jack cheese
- 4 flour tortillas (or corn, if preferred)
- Butter or oil for the pan
Optional Add-ins:
- A handful of frozen corn kernels
- A dollop of sour cream or Greek yogurt
- A splash of lime juice or hot sauce
Instructions:
- Sauté the filling: Heat olive oil in a skillet over medium-high. Add onion and bell pepper, sauté for 3–4 minutes until softened. Sprinkle in cumin and chili flakes.
- Add the kale: Toss in the sliced kale and cook for 2–3 minutes until wilted. Season with salt and a squeeze of lime if desired. Remove from heat.
- Assemble the quesadillas: Heat a cast iron or nonstick pan over medium. Butter one side of a tortilla and place it butter-side down in the pan. Sprinkle cheese over half, then spoon on the kale-pepper mixture. Fold over and press gently.
- Cook until golden: Flip once the bottom is crisp and cheese is melting. Cook the other side until golden brown. Repeat with remaining tortillas.
- Slice & serve: Cut into wedges and serve with salsa, sour cream, or a smoky yogurt dip.
Photo credit: Elise Bauer
