We often get stuck in a rut making the same boring, tired meals over and over. It’s easier, it’s more comfortable, and it’s less effort.
But you can’t live like that! You’ve got to mix it up, try something new, add different ingredients and flavors to your palate!
One of the world’s favorite Mexican dishes is quesadillas. This dish has been around since the 16th century, and is one of the most traditional Mexican dishes you can find.
It’s perfect for a quick lunch snack, or as a hearty dinner with sides, and can encompass various meats and vegetables.
If you’re looking for your next dish to serve for dinner, it’s gotta be a quesadilla!
What Are Quesadillas?
A typical quesadilla is made with some sort of melted cheese, meats, spices, and other fillings, wrapped up and cooked on a griddle or stove to make sure it is piping hot and all of the fillings melt into each other.
What’s not to love?
You can use corn tortillas or flour ones, and you can choose your own fillings, based on what toppings and ingredients you like the most.
Quesadillas are truly one of the most customizable foods around. So, if you’re unsure what to put on your next round of quesadillas, why not try adding kale and queso?
Kale is a great source of calcium, copper, manganese, potassium, and vitamins A, B6, C, and K, making it a true superfood.
Additionally, queso fresco is literally just an ultra pasteurized, Spanish white cheese (see also “How To Make A Horchata Spanish White Russian Cocktail From The Big Lebowski“). But when these two are together, it makes for a great combo.
Follow our recipe to find out!
How To Make Quesadillas With Kale And Queso Fresco
Ready to make these ‘kalesadillas’? Let’s dive in.
For this recipe, you will only need a few ingredients. Let’s start with:
- 4 tablespoons of queso fresco
- 4 corn tortillas (6 inch works best)
- 2 teaspoons of extra virgin olive oil
- 1 garlic clove (smashed)
- 2 sundried tomatoes
- 1 ½ cups of kale (washed)
- 1 teaspoon canola oil
- Salt and seasonings to taste
With your ingredients gathered, let’s move on to the instructions:
- The first step is to grab a medium to large bowl, and take your sundried tomatoes and cover with boiling water. Then, drain off any excess oil and water, and let them sit on a draining board or in kitchen paper towels for around 15 minutes.
- Once the tomatoes are drained, cut them up into smaller pieces, and set to one side.
- Warm up your olive oil in a skillet over a medium heat. Smash your garlic clove, but leave whole, and toss it in your skillet.
- Cook the garlic for 2-3 minutes and remove from the skillet, and discard.
- Add the kale to the skillet, swilling it around to mix in with the garlic flavor and the oil. Throw in a pinch of salt (and any other seasoning you prefer) and cook until softened slightly.
- Take the kale from the pan, and set to one side.
- Add your canola oil to the skillet, and put in the tortilla. Then, ensure the tortilla has a layer of oil, and put half of the kale you have on the tortilla in the pan.
- Add half of your sundried tomatoes evenly onto the kale, and add half (two tablespoons) of divided up queso fresco.
- Cover the top with another tortilla, and cook.
- Once the bottom tortilla is golden brown, flip and cook the top for about 2-3 minutes until golden brown again.
- Remove the tortilla from the pan, and do the same for your second quesadilla with the other half of the remaining ingredients.
- Serve up with some tortilla chips and salsa as a side, and you’re done!
What To Add To Your Quesadillas
This recipe is perfect for a quick snack, but you may find that there are not enough fillings for you. The great thing about kale and queso fresco is that they go well with a range of other fillings.
Some other popular options are beans, shredded chicken, chorizo, red or green bell peppers, bacon, spinach, or even top off with some of your favorite shredded cheese for a melting sensation in your mouth.
To add these to this quesadilla recipe, you’ll have to prep the fillings first. Let’s say you’re adding bell peppers and chicken to this recipe.
First, you’ll need to sizzle the chicken, or grill it and shred it with two forks once done. You could season it with some paprika, or taco seasoning. Then, set to one side while you prep the rest.
When it is time for you to sizzle the kale, add in the peppers so that they also cook and have that delicious garlic oil coating.
Then, when you’ve got the tortilla in the pan, and you’ve added the kale, cut up peppers and tomatoes, throw in some of the shredded chicken, and spread evenly.
Top with a little bit of grated mozzarella or cheddar cheese, and top with the other tortilla. Cook evenly until warmed through and melted, and serve as normal!
To summarize, quesadillas are the perfect snack if you’re feeling peckish, or can be served up with nachos and other sides as a filling, delicious, and traditional Mexican meal.
Once you’ve nailed a quesadilla, you can make this dish with ease on a quick lunch break, or make many for the next neighborhood cookout!
What I love about this kale and queso fresco quesadilla recipe is that you can change it up, and add your own fillings and toppings to make it more interesting and bursting with flavor.
The best part? You can pair these quesadillas with a traditional Mexican cocktail like some margaritas if you’re hosting a party and really want to impress with the finger food!