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Kale and Mushroom Quesadilla Recipe

Kale and Mushroom Open Faced Quesadilla

Dax Phillips
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizers
Servings 1


  • 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.
  • 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.
  • 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.