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BBQ Onion Quesadilla recipe by SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


 

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Video taken from the channel: V&V Supremo


 

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Kale Quesadillas

Video taken from the channel: V&V Supremo


 

Kale Quesadilla recipe by SAM THE COOKING GUY

Video taken from the channel: SAM THE COOKING GUY


Don’t overlook Kale for a quesadilla filling, it stands up well and holds it’s texture, I love this. Try it. Serves 2 INGREDIENTS 1/4 red onion, diced 1 tablespoon olive oil 1/4 red bell pepper, diced 1/2 Green Hatch Chile, diced 1 1/2 cups Organic red Kale leaves, washed, middle s. Sprinkle with garlic salt and pepper, remove pan from heat, and mix onion and kale into mixing bowl with the cooked squash.

At this point you’ll put a tortilla down in the same pan you cooked the kale and onions in. Sprinkle a tiny bit of your preferred shredded cheese. It’s not hard to see whyeach crispy tortilla is filled with caramelized onions, diced sweet potato, hearty black beans, crunchy kale, then finished off with smooth avocado cream. Yea, it’s kind of a big deal. Making these quesadillas is really pretty easy.

Let me walk you through i. Place 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the onion and sauté for 3-4 minutes, or until the onion begins to soften and become fragrant. Reduce heat to medium-low and cook 25-30 minutes more, or until onions have caramelized and are deeply browned. Heat olive oil in a saute pan over medium heat.

Add chopped pepper and onion, and cook until softened (around 3 minutes). Sprinkle with cumin and add kale, stirring gently. Cook until kale is cooked through and soft, then remove from heat. Add onion and cook until just starting to caramelize, about 45–60 minutes. Add chorizo (if using) and cook for 5 minutes.

Stir in kale and continue to. Place tortilla in skillet, then top half of tortilla evenly with mashed sweet potato, cooked kale, Parmesan, and basil. Fold tortilla over fillings. Cook until cheese is almost melted and underside.

Add onion and sauté for 1 minute, add garlic and cook for 30 seconds. Add tomatoes, salt, cumin, mix and cook for 2 minutes, stirring occasionally. 3 Add kale, chipotle. Melt the butter over medium heat in a large saucepan.

Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted. Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Prep and caramelize the onion Peel and thinly slice enough onion to measure 1 cup (2 cups). In a medium frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking.

Add the onion, season with salt and pepper, and cook, stirring.

List of related literature:

Add the cheese and cilantro and stir to combine.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Kale or no kale, this dish is joyfully decadent.

“Treme: Stories and Recipes from the Heart of New Orleans” by Lolis Eric Elie, Anthony Bourdain, David Simon, Ed Anderson
from Treme: Stories and Recipes from the Heart of New Orleans
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It lends itself particularly well to being snuggled up to something hot: the spinach wilts a little and the avocado adds creaminess, but that green onion keeps its crunch!

“Made Whole: More Than 145 Anti-lnflammatory Keto-Paleo Recipes to Nourish You from the Inside Out” by Cristina Curp
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Add the kale, tomatoes, bell peppers, parsley, red onions, rosemary, pepper Jack cheese,

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
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Harvard Common Press, 2016

Add the tomatoes, kale, and cheese and mix gently.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
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Then combine it with the grated cheese and lightly mix in the olives and/or chilies, if you are using them.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
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Add the kale and toss with the tomatoes.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
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Assemble wraps: spread 1 cup BABY SPINACH LEAVES down center of each tortilla.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
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Traditional Wisdom, 2002

A little cilantro stirred in with the cheese added color and fresh flavor.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Add the kale, tomatoes, parsley, vinegar, and chili powder and paprika.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • of course searching “sam the cooking guy +kale” would result in a 4 year old video with zero comments and 20 likes. this is deep territory here. i feel so alone