Description
These quinoa and kale quesadillas are a quick and nutritious weeknight dinner option, featuring roasted veggies, kale, and protein-rich quinoa, all melted together with shredded cheese inside warm flour tortillas. Served with tangy tomatillo salsa, creamy mashed avocado, and a squeeze of lime, they make a satisfying and flavorful meal.
Ingredients
Main Ingredients
- 2 cups loose-packed leftover Big Green Kale Salad
- ¼ cup additional cooked quinoa
- 4 large flour tortillas
- 2 cups shredded jack cheese
- ½ cup store-bought tomatillo salsa
- Extra-virgin olive oil, for drizzling
Optional for Serving
- Mashed avocado (to slather onto finished quesadillas)
- Lime wedges
- Sliced serrano or jalapeño peppers, or hot sauce
- Cilantro, for garnish
Instructions
- Heat the skillet and wilt kale: Heat a medium skillet over medium-low heat and brush with olive oil. Add the leftover Big Green Kale Salad and cooked quinoa, tossing lightly to heat and wilt the kale, about 2 minutes. Remove from the heat and stir in a scoop of tomatillo salsa. Season with salt and pepper to taste.
- Assemble the quesadillas: Lay out each flour tortilla and evenly distribute shredded jack cheese on half of each tortilla. Spoon the kale and quinoa mixture over the cheese, then fold the tortilla in half to enclose the filling.
- Cook the quesadillas: Wipe out the skillet and reheat it over medium heat with a drizzle of olive oil. Working in batches if necessary, place each folded quesadilla in the pan. Cook for about 2 minutes on each side, or until the tortilla is nicely charred and the cheese has melted. Cover loosely with a lid to trap steam, helping the cheese melt thoroughly.
- Serve and garnish: Serve the quesadillas hot with remaining tomatillo salsa, mashed avocado, lime wedges, sliced serrano or jalapeño peppers or hot sauce, and chopped cilantro as desired.
Notes
- Using leftover kale salad adds great flavor and texture while making use of ingredients already prepared.
- For a vegan version, substitute the jack cheese with a plant-based cheese alternative.
- If you prefer a spicier quesadilla, add more sliced peppers or hot sauce to taste.
- Covering the quesadilla while cooking helps melt the cheese evenly and keeps it warm.
- Use a non-stick skillet or brush olive oil well to prevent sticking and achieve a nice crisp.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: American