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Weekly CSA Recipe:
Spicy Kale Quesadilla

A quesadilla so good you’ll forget there are vegetables in it.

March 10, 2017

Weekly CSA Recipe

Kale has been going strong since approximately 2010 when a hip foodie decided it was time for the rough greenery to overcome its garnishing powers and find its way into everything from pizza to chips to lasagna. And just when I think there can’t possibly be another way for me to eat kale, recipes for dishes like this Kale Pomegranate Salad, Hearty Winter Sandwich, Green Monster Smoothie, and Spicy Kale Quesadilla spring to my mind.

Of course, because long-time locavores like the fine folks at Tucson CSA have been eating kale and other winter greens long before their rise to popularity, they’re experts at putting them into everything from eggs to stuffed mushrooms. In fact, last week’s Tucson CSA newsletter had over 15 recipes for the stuff.  Their mentality? Just add greens! And so I did. I added an entire cup of sautéed kale and exactly one crushed chiltepin to my quesadilla and got this ultra-cheesy, kinda healthy, spicy-in-a-good-way Spicy Kale Quesadilla.

Although this Spicy Kale Quesadilla was incredibly easy and fast to make (I’m talking 10 minutes here, peeps), there is one requirement: start with a good tortilla. Now, we all have our differences when it comes to the best tortillas in town. Some of us like Alejandro’s, others prefer Tania’s. But as long as you stick with something local, you’re good to go. Once you have your *perfect* tortilla, you’re ready to make this rich, satisfying quesadilla that will make you forget you’re eating two servings of vegetables.

Enjoy, and remember… just add greens!

Spicy Kale Quesadilla
Print Recipe
Servings Prep Time
1 Person 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
1 Person 5 Minutes
Cook Time
5 Minutes
Spicy Kale Quesadilla
Print Recipe
Servings Prep Time
1 Person 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
1 Person 5 Minutes
Cook Time
5 Minutes
Ingredients
Servings: Person
Instructions
  1. Heat a small skillet over medium-low heat. Add one teaspoon of olive oil, green onion, crushed chiltepin, and kale to the skillet. Cook for about 2-3 minutes, stirring frequently, until the kale is wilted. Remove it from the heat.
  2. Lay the tortilla flat on a plate. Evenly spread the cheese on one half of the tortilla. Layer the kale evenly on top of the cheese. Fold the other half of the tortilla over the top of the kale.
  3. Heat the remaining teaspoon of olive oil over low-medium heat. Cook the quesadilla for about 4 minutes, flipping once, until the tortilla is golden brown and the cheese is melted. Cut into triangles and serve.
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