Kale Pepper Cheese Quesadillas
5
Minutes
Prep Time
15
Minutes
Cooking Time
20
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Bag Harvest Fresh Chopped Kale
- 2 Harvest Fresh Shallots, sliced
- 2 Garlic Cloves, minced
- 8 Flour tortillas, 7 inches in diameter
- ½ Yellow and Red Pepper, thinly sliced
- 1 Cup- Cremini mushrooms, chopped
- 2 Cups Mixed Cheddar, Mozzarella, shredded
- 2 Tsp. Butter, salted
- 1 Tsp. Salt
- 2 Tbsp. Olive Oil, divided
Directions
- In a large bowl, massage chopped kale with 1 tbsp. olive oil and salt.
- In a skillet, on medium heat, add butter, once melted add shallots, sauté until translucent, add garlic sauté until fragrant, add peppers, mushrooms sauté for 3 minutes, and add Chopped Kale, sauté until wilted and cooked.
- In a skillet, on medium to low heat, add 1 tbsp. oil, add Tortilla, spread kale mixture, top with shredded cheese, top with another Tortilla. Flip once bottom has turned golden brown and other side is golden brown, and cheese has melted. Repeat for each. Slice in quarters and ready to serve with sweet chili sauce.
What You Need
