Creamy Mushroom and Kale Quesadillas

On my quest to become healthier and try new veggies...I was encouraged to try kale.  So, when I saw this recipe/photo on Pinterest...not only did I pin it, I actually made it!  You can find the original recipe on Eat, Live, Run.com

As for the 'do again' recipe factor: Yes 

The husband and I loved it but the Kid went screaming out of the kitchen when he saw the kale.  So much for getting him to eat veggies tonight!

Of course, I had to modify it. So, here is the original recipe along with my modifications.  I hope you try it.  Who knows, you might just like it as much as we did!





Creamy Mushroom and Kale Quesadillas


Ingredients:

10 oz. sliced mushrooms (I used the pre sliced/pre washed packaged kind - 15 oz)

1 Tbsp butter (I used 1.5 Tbsp - butter always makes things taste better!)

2 green onions, chopped (I used the whole bunch of green onions that was rubber banded together - approximately 8.  I sliced up not only the white part but also SOME of the green part too.)

2 cups chopped lacinato kale - about 1 bunch (I just bought the green kale as I didn't know there was a difference.  I chopped it up like I would eat a salad.  Not too small as this stuff shrinks when cooked)

1/2 tsp minced garlic (I used the squeeze bottle kind - a staple in my fridge)

3 oz cream cheese (I used Philly 1/3 fat free kind)

1/4 cup shredded Monterrey jack cheese (I used Colby Jack - it was in my fridge)

4 'burrito-size flour tortillas (I used 8 Mission Carb Balance Flour Tortillas)

(olive oil or coconut oil)

pinch of salt


Directions:


Melt butter over medium heat in a large saucepan (I used a large skillet).  Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft.  Add the garlic and kale and continue sauteing for another 3-5 minutes, until the kale is wilted.

Reduce heat to low and stir in cream cheese to mushroom and kale mixture.  Mix well,  Remove from heat.

Heat a cast iron skillet (I used my large flat skillet or a griddle if you don't have a skillet to cook the quesadillas) over medium heat.  (I put in about 1/8 tsp of either oil in the skillet because I like crispy quesadillas!)  Place one tortilla in the skillet and add about 1/4 cup of mushroom mixture on top.  (I spread the mixture evenly so that it wasn't all in the middle of the quesadilla.)  Top/sprinkle with cheese (I used about 1/3 cup of cheese per quesadilla) then place other tortilla on top.

Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly.

Time:

20 minutes


STG Notes:

Flipping quesadillas is an art so don't freak out if some of the filling falls out.  It happened to me quite often when I was learning - and it still happens sometimes.  After I take the quesadillas out of the skillet, I put them on my cutting board and let it cool for about a minute - about the time it takes to assemble another quesadilla in the skillet - and then, using a very sharp knife - I cut it into smaller wedge pieces (like cutting a pie)  Since this recipe uses the cream cheese, I found that I didn't need any sour cream because the cream cheese flavor was so good.  I also didn't use any salsa because it tasted great just as it was.