This quesadilla was the result of needing to use up everything in our fridge before heading out of town for a few days. I was rummaging through the fridge to determine what had to be eaten before we left. The discoveries were a half a block of cheese, half a bag of small sweet peppers, one bunch of kale and a few green onions. Once I realized there were a few whole wheat tortillas hidden in the back of the fridge, the idea came to life. I think quesadillas get a bad rap for being unhealthy food, but depending on the tortilla you use and what you put in them they don’t have to be so bad.
I’m bringing these quesadillas to Angie’s Fiesta Friday party today. If you haven’t joined the party yet you totally should it’s a ton of fun and the other bloggers are so inspiring!
Kale and Pepper Quesadillas
2 tablespoons olive oil
8-10 mini sweet peppers
1 bunch kale
1/2 cup green onions, chopped
1/2 cup pepper jack cheese, shredded or cubed
2 whole wheat tortillas
1. Remove the tops and seeds of the peppers and cut them into thin strips. Add the pepper strips and 1 tablespoon of olive oil to a pan on medium heat. Sauté until the peppers soften, about 6-8 minutes and season with salt and pepper to taste. Transfer the peppers to a bowl.
2. Remove the kale leaves from the stems and chop into small pieces. Add the remaining olive oil and kale to the pan on low heat and sauté for about 4 minutes until the kale wilts. Add the kale to the bowl with the peppers.
3. Add the green onions to the bowl with the other vegetables and stir to combine.
4. Place a tortilla in the pan and return to low heat. Place 1/4 of the cheese on half of the tortilla, then half of the vegetable mixture then another 1/4 of the cheese. Fold the other half of the tortilla on top and cook for 3 minutes. Flip the tortilla and cook for another 2 minutes then remove it from the pan. Enjoy!