I don’t know what it is about quesadillas but I just can’t get enough, especially when paired with kale – I’m a goner. So obviously this recipe caught my eye on Rachel Parcell’s blog Pink Peonies, and I knew I just had to make it. She had got it from Blue Apron, a company that prepares recipes and will also send you the ingredients if you want. I looked through the rest of the recipes on the site, and there are a few more that I have book marked that I am excited to try.
For these quesadillas, I really liked the spice added to the kale – it added extra taste, that you would normally get from salsa. If you aren’t a huge fan of spice, then you could just use salt and pepper to give it extra taste. Also, for even more spice, I think adding hot sauce on top would be excellent.
I was actually surprised by how filling they were (I ate one and a half of them, oops). They could be eaten for breakfast (like Blue Apron suggested), but if you paired it with fried rice or steamed veggies it could easily be made for dinner. This is definitely a recipe I will making again.
- 2 eggs
- 4 small tortillas
- 1-2 cups Monterey Jack cheese, grated
- 1 avocado
- 1 bunch cilantro
- 1 bunch kale
- 1 clove garlic
- 1 lime
- 1 tsp quesadilla spice blend (ancho chile powder, chipotle chile powder & ground cumin)
- ¼ cup Mexican crema (or sour cream)
- Prepare the ingredients by washing and chopping the kale, chopping the cilanto, cutting the avocado into cubes and sprinkle with lime juice, mince the garlic.
- In a bowl, combine the crema and the juice of the two lime wedges.
- In a large pan heat 2 tsp of olive oil on medium heat until hot. Add the garlic and cook for about 30 seconds, or until fragrant.
- Add the kale, ¼ cup water and as much of the spice blend as you would like.
- Cook, stirring frequently, 2-4 minutes or until the water has evaporated and the kale has wilted.
- Transfer to a plate.
- In the kale pan, or a new one, heat two tsp of olive oil until hot. Divide the cheese and cooked kale between two of the tortillas on the pan, top with the remaining tortillas. Cook until the cheese has melted and both sides are slightly brown.
- Transfer to plate, and wipe out pan.
- In the same pan, heat two tsp of olive oil on medium until hot. Crack in the eggs, keeping them separate; season with salt and pepper. Cook to your liking, 1-5 minutes. Remove from heat.
- Top each cooked quesadilla with a fried egg. Garnish with the seasoned avocado, lime crema, and remaining spice blend and cilantro.