Quinoa & Kale Veggie Quesadillas
Ingredients
The filling
-
2
cups
loose-packed leftover Big Green Kale Salad
-
¼
cup
additional cooked quinoa
-
2
cups
shredded jack cheese
The tortillas
For serving
-
½
cup
store-bought tomatillo salsa
-
to taste
mashed avocado
-
to taste
lime wedges
-
to taste
sliced serrano or jalapeño peppers
-
to taste
cilantro
For cooking
-
extra
for drizzling
extra-virgin olive oil
Instructions
- Heat a medium skillet to medium-low and brush with olive oil.
- Add the leftover kale salad and additional cooked quinoa, tossing until the kale wilts.
- Remove from heat and stir in a scoop of salsa, seasoning to taste.
- Assemble the tortillas with the shredded cheese and the kale/quinoa mixture.
- Wipe out the pan and heat it to medium with a drizzle of olive oil.
- Fold each filled tortilla in half and place in the pan, working in batches if necessary.
- Heat the quesadillas for about 2 minutes per side until nicely charred, covering loosely to help the cheese melt.
- Serve with remaining salsa, avocado, lime wedges, peppers or hot sauce, and cilantro.
Nutrition Facts (estimated)
Servings
2
Calories
400
Total fat
20g
Total carbohydrates
40g
Total protein
15g
Sodium
500mg
Cholesterol
30mg
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