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Kale, Bell Pepper and Mushroom Quesadillas

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  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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Quesadillas are easy to make and everyone loves them. You can prepare them at home in just a few minutes, with just two ingredients (tortillas and cheese), and everyone will be happy with the result despite how little effort they require from the cook. The key to their appeal probably lies in the fact that they feel like naughty junk food, although you can actually make a pretty nourishing quesadilla depending on the dips you serve it with, the quality of the tortillas you use, and what else you choose to put in them. To prove my point, I have made these delicious quesadillas filled not only with some good quality cheddar cheese, but also with kale, bell pepper and mushrooms. Add the fact that I used wholegrain tortillas (you don't have to use these, although I highly recommend them!), and that I dipped my quesadillas in some homemade guacamole goodness, and you have a tasty meal that will please even the least veggie-friendly person.
by Morena Escardó
Updated Sep 28, 2015
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Ingredients

  • 2 tablespoons oil
  • 2 cipollini onions, sliced
  • 1/2 red bell pepper, chopped
  • 4 ozs mushrooms, sliced
  • Salt and pepper, to taste
  • 1/2 bunch kale, chopped (hard stems removed)
  • 4 medium-sized whole wheat tortillas
  • 8 ozs cheddar cheese, grated or cut in thin slices

Directions

  •  
    1
    Turn the oven to 350°F.
  •  
    2
    Heat 1 tablespoon oil in a saucepan over medium heat. Sauté the sliced onions for 3 minutes.
  •  
    3
    Add the bell pepper, and sauté for another 3 minutes.
  •  
    4
    Add the mushrooms, season with salt and pepper, and sauté for another 3 minutes.
  •  
    5
    Add the kale, and keep cooking and stirring, for another 2 or 3 minutes.
  •  
    6
    Heat the tortillas for a few minutes, until warm but still soft (about 5 minutes).
  •  
    7
    Cut the tortillas in 4 triangles.
  •  
    8
    Cover 8 tortilla triangles with cheese and kale stir-fry. Top with another tortilla triangle.
  •  
    9
    Heat the remaining oil in a large frying pan (non-stick is better), and fry the quesadillas, a few at a time (or just one if the pan is not large enough), for about 2-3 minutes on each side, pressing with a flat spatula. Use more oil if needed, but don’t overdo it.
  •  
    10
    Serve on their own, or with guacamole and sour cream on the side.

Expert Tips

  • tip 1
    You can fill a pita bread with the kale stir-fry and cheese, and heat in the oven until the cheese melts, or fry quickly on both sides.
  • tip 2
    To make a quick guacamole, simply mash an avocado, and sprinkle with some salt, pepper and lemon juice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Quesadillas are easy to make and everyone loves them. You can prepare them at home in just a few minutes, with just two ingredients (tortillas and cheese), and everyone will be happy with the result despite how little effort they require from the cook. The key to their appeal probably lies in the fact that they feel like naughty junk food, although you can actually make a pretty nourishing quesadilla depending on the dips you serve it with, the quality of the tortillas you use, and what else you choose to put in them. To prove my point, I have made these delicious quesadillas filled not only with some good quality cheddar cheese, but also with kale, bell pepper and mushrooms. Add the fact that I used wholegrain tortillas (you don't have to use these, although I highly recommend them!), and that I dipped my quesadillas in some homemade guacamole goodness, and you have a tasty meal that will please even the least veggie-friendly person.
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