Kale Quesadilla Recipe

Source
Source
Source
Source

Kale Quesadilla Recipe New Mexico

These are simply scrumptious! It is decidedly a grown-up quesadilla but don't be surprised if your kid munches down on one of these without realizing they just had nice helping of vitamin rich healthy kale!

Kale Quesadilla Recipe


Kale Filling Recipe Ingredients

6 slices of bacon

1 bunch of green curly leafed kale

1 onion

2 cloves garlic

3 T. apple cider vinegar

1-2 C. water

Salt

Pepper


Kale Filling Recipe Preparations

Fry the bacon until crisp

When bacon is cool break into bite sized pieces and reserve for quesadilla use

Reserve the bacon drippings

Strip and discard the stems from the kale and chop the kale into bite sized pieces

Chop the onion

Chop the garlic

Place the bacon drippings in a Dutch oven and heat.

Once heated sauté the onion and the garlic

Add a pinch of salt to the onion and garlic to promote the onions browning up

Once the onions are transparent and browning begin placing the kale pieces in the Dutch oven by handful and stir.

Add ½ C. of the water as needed to keep the pot bottom covered in water

Repeat this process until all the kale is in the Dutch oven and stir until the kale is wilted down

Put the lid on the Dutch oven and continue cooking until the kale is fully cooked; it will fully wilt and be tender but not mushy

Season to taste with salt and pepper

This should take 10-20 minutes. You almost cannot over cook kale!

Leave the kale in the Dutch oven with the lid on it at the lowest possible setting

Watch the kale and do not let the Dutch oven dry out. Add a bit of water as needed.

While the kale cooks a bit more do the following:


Grown-Up Quesadillas


Grown-Up Quesadilla Recipe Ingredients

6 cubes of extra sharp cheddar cheese (2” x 1”cubes) crumbled into pieces

6 wheat tortillas

1 C. of green chiles roasted, peeled and chopped

The picture shows freshly fall roasted green mild chiles. Frozen/thawed chiles or canned chiles may be used.

Crispy fried bacon pieces (6 pieces from Kale Recipe above)


Grown-Up Quesadilla Preparation

Heat up a cast iron or other skillet

Place tortillas one at a time in the pan and turn them when they puff up and brown-up

Fill the heated tortilla with a crumbled cube of cheese, 1 T. or more green chiles and 2-3 tablespoons of the kale mixture.

Top with crumbled bacon (eyeball this and remember you are making 6 quesadillas!)

Fold over the tortilla and microwave for 45 seconds or until the cheese melts.

The cheese adds the grown-up extra sharp measure, the kale adds bith the grown-up and the crunchy sweet, and roasted green chiles that autumn hearty bite.

Comer bueno!


More Kale Information

Kale is such a nice leafy green vegetable. It is easy to grow and inexpensive to buy. It is very low-calorie! Unfortunately, it is not served very often because people think it is too strong. That is because they don't know how to cook it. When cooked correctly it has a sweet edge to the taste.

Kale (Brassica oleracea Acephala Group) or borecole is a form of cabbage. If you research many vegetables you will find that many of them come from the cabbage plant! Kale forms a bunch of dark green curly leaves with a stout main stem. Kale is very high in beta carotene, vitamin K, lutein, as well as calcium. Kale is one of the cruciferous vegetables that are thought to prevent cancers too. I remind you that it is also inexpensive and very low in calories too!

Kale may be steamed, boiled, stir fry or microwaved. Cooks who cook kale well work with the robust flavor rather than try to minimize or ignore the full-body flavor.

Many cultures appreciate the leafy green kale. Some of the countries and regions that have a culinary history with kale include Netherlands, Great Britain, Portugal, Spain, Ireland, China, Taiwan, Vietnam, and East Africa. It would be worth your time to learn how to work with kale if you like to cook food from different cultures.

Oh, and those lovely spring and fall ornamental plants include a particular flowering kale which has purple and white leafy heads. Ornamental kale is edible providing it hasn't been doused with pesticides!

Kale is a wonderful addition to many soups as well. The flavor will enhance most Asian soups, chicken noodle soup, vegetable soups, and New Mexican soups! The robust full flavor with a tinge of sweet (if cooked right) adds so much to other vegetable dishes.

My Mom loved kale. She served it a lot. She usually pressure cooked it. I cook it in a Dutch oven but retain her basic ingredients with the addition of garlic. Also, I like a bit of chew left in my kale when I served it. If you use a pressure cooker there will not be much chew left in the kale leaves! I am quite sure Mom never thought about making quesadillas with kale either!

So Mom, this is my New Mexico Kale Quesadilla.


Quesadilla Making Gone Professional!~

More by this Author


Comments 11 comments

NMLady profile image

NMLady 3 years ago from New Mexico & Arizona Author

Ryanjhoe~ Let me know if you make this! Would love to hear from you again!


ryanjhoe profile image

ryanjhoe 3 years ago from Somewhere over the rainbow

I love mexican food and when I first saw the pic of this hub, I feel my appetite is aroused, would love to try this Kale quesadilla someday!


Kay Creates profile image

Kay Creates 5 years ago from Ohio

I use raw kale quite often in salads but haven't experimented with it much in cooking. Your quesadillas look great. I'll give this a try. Thank you for the recipe.


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Thanks Patricia, I have a hub called Beans for Good Health on a Budget, where I put India Greens in cooked Navy beans. So, I agree with you big time! I don't have much experience with black-eyed peas. I have only cooked them a couple of times. My Mom cooked navy beans a lot, so that is my 'go-to' bean!


Patricia Shaw 5 years ago

I've just recently learned to love and to cook kale. You recipe sounds yummy so I hope to make it soon. We eat black-eyed peas here in Texas; some folks call them cow peas and feed them to their livestock. I recently prepared black-eyes from my garden then added some chopped kale to the peas. Together the peas and kale made a very appealing and delicious dish.

I think I'll plant my garden kale in my flower beds mixed with the ornamental variety. That way the family and I can enjoy watching it grow, use it as a lovely ornamental with my pansies, and enjoy serving it for meals.

Keep publishing your recipes in your hubs.


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Thanks Jackie! Enjoy!


Jackie 5 years ago

I love kale. Thanks for the new recipe.


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Thanks Rachelle, and it is good!


Rachelle Williams profile image

Rachelle Williams 5 years ago from Tempe, AZ

Aw man... This recipe for kale quesadillas look absolutely scrumptious! More, please...


NMLady profile image

NMLady 5 years ago from New Mexico & Arizona Author

Oh goodie! Someone who understands kale is good stuff! I hope others do to! Sometimes kale is a hard sell! Thanks!


Wesman Todd Shaw profile image

Wesman Todd Shaw 5 years ago from Kaufman, Texas

AWESOME!!!!!!!!!!!!!!!

Just had some steamed Kale the other day. Now I'm just going to have to bust out some cheese, and tortillas and give it another go!

I'm not typically hungry at all at this hour. YOU DID IT!

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working