Another recipe adapted from the City Gardener’s Cookbook. These quesadillas were great – spicy with good chile/cumin flavor. I ended up serving two for dinner along with a green salad and it was a filling dinner. A nice, light, fruity white wine goes wonderfully with the meal. This filling would also be excellent in tamales.
Ingredients
- 2 cups coarsely chopped kale, make sure it is not in long ribbons else you will pull pieces of kale out of the quesadilla when eating it
- 1/2 cup red onions, cut into 1/4-inch dice
- olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 fingerhot, serrano or jalapeño peppers, minced
- 7 cherry tomatoes, halved
- 2 Tablespoons cilantro, minced
- 4 flour tortillas
- 1/3 (8 oz) block cheddar cheese
Directions
Steam the kale until tender then set aside.
While kale is steaming heat 1 teaspoon oil in a medium skillet over medium heat. Add onions and sauté until translucent, 3-5 minutes. Add garlic, peppers, cumin and chili powder and sauté 1 minute more. Add tomatoes and kale and sauté another 3-5 minutes until you can squish the tomatoes easily with the back of a spoon. Put mixture in a bowl, add cilantro and mix.
Assemble the quesadillas. For each quesadilla, cover the lower half of each tortilla with 1/4 of the kale mixture. Lay thin slices of cheese over the kale mixture. Fold in half and set aside on a plate.
Wipe out the skillet and add 2 teaspoons oil. Heat the tortillas one at a time for 2-3 minutes on each side, or until browned. Add more oil, as needed.
Yield: 4 quesadillas
I eat quesadillas for late night snacks and this is for sure a variation I’m going to have to try.
Thought provoking and interesting, thank you. I was brought up in mexico but moved to england at such a young age I barely remember anything apart from the tasty food and fiery people. I finally found some authentic mexican food if you want to have a look, I thought I’d share it with you!