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.

Kale and Mushroom Quesadilla Recipe
Kale and Mushroom Quesadilla Recipe

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.

Kale and Mushroom Quesadilla Ingredients
Kale and Mushroom Quesadilla Ingredients

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.

Kale and Mushroom Quesadilla Recipe
Kale and Mushroom Quesadilla Recipe

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
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 flour tortilla
  • 1 tsp canola oil
  • ½ cup of lacianto kale, chopped
  • ½ cup portabella mushrooms, chopped
  • ½ cup white cheddar cheese, cubed
Instructions
  1. Start by heating a skillet on medium-low heat. Add in the canola oil, and bring it up to temperature.
  2. Add in the kale and the mushrooms, and cook until the kale is nice and tender, about 15 minutes. Stir periodically.
  3. When the kale and mushrooms are softened, remove and place them in a bowl, and wipe out the skillet.
  4. Return the skillet to the stove on medium-low heat, and add in the flour tortilla. Top with about ¾ 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.
  5. 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.
  6. When the cheese is fully melted, plate and serve.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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