Kale and Mushroom Open Faced Quesadilla

It seems like we are always consuming tortillas in my house, whether that be flour or corn tortillas. Maybe because we have the usual taco Tuesday, or taco Thursday for that matter. One of my son’s favorite lunch time meals is probably a cheese quesadilla, and a couple of weeks ago, when I got back from our farmer’s market, I decided to use some of the things I had laying around and make something for my wife. I had some white cheddar cheese that I needed to use up, and that’s when this idea came up to make an open faced quesadilla. Now sure, feel free to fold this sucker over, I don’t mind, but whatever the case, the combination of these ingredients was really, really great, plus it’s meatless, so it’s even better.

Let’s get started.

Ingredients:

• 1 flour tortilla
• 1 tsp canola oil
• 1/2 cup of lacianto kale, chopped
• 1/2 cup portabella mushrooms, chopped
• 1/2 cup white cheddar cheese, cubed

Start by heating a skillet on medium-low heat. Add in the canola oil, and bring it up to temperature.

Add in the kale and the mushrooms, and cook until the kale is nice and tender, about 15 minutes. Stir periodically.

When the kale and mushrooms are softened, remove and place them in a bowl, and wipe out the skillet.

Return the skillet to the stove on medium-low heat, and add in the flour tortilla. Top with about 3/4 of the white cheddar cheese, then scatter the kale and mushrooms over the top. Place any remaining cheddar cheese on top of the mushrooms and kale.

Slowly cook the quesadilla until the tortilla gets nice and crisp and golden, and the cheese fully melts. Feel free to place a cover on the skillet to assist with melting the cheese.

When the cheese is fully melted, plate and serve.

The combination of kale and mushrooms in itself it awesome, but then you get this great sharpness from the white cheddar cheese that brings it all together. My wife loved it, and I loved every second making this for her. Hope you enjoy!

Kale and Mushroom Open Faced Quesadilla

Dax Phillips

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizers

Servings 1

Ingredients

  

• 1 flour tortilla
• 1 tsp canola oil
• 1/2 cup of lacianto kale chopped
• 1/2 cup portabella mushrooms chopped
• 1/2 cup white cheddar cheese cubed

Instructions

 

• Start by heating a skillet on medium-low heat. Add in the canola oil, and bring it up to temperature.
• Add in the kale and the mushrooms, and cook until the kale is nice and tender, about 15 minutes. Stir periodically.
• When the kale and mushrooms are softened, remove and place them in a bowl, and wipe out the skillet.
• Return the skillet to the stove on medium-low heat, and add in the flour tortilla. Top with about 3/4 of the white cheddar cheese, then scatter the kale and mushrooms over the top. Place any remaining cheddar cheese on top of the mushrooms and kale.
• Slowly cook the quesadilla until the tortilla gets nice and crisp and golden, and the cheese fully melts. Feel free to place a cover on the skillet to assist with melting the cheese.
• When the cheese is fully melted, plate and serve.