Quesadillas are a versatile, delicious staple of Mexican cuisine. This recipe for quesadillas with kale and queso fresco elevates the classic dish with a healthy twist. It also delivers mouthwatering flavor. These quesadillas have a perfect balance of creamy cheese and nutrient-packed kale. They are ideal for quick snacks. You can also serve them for family dinners or as a crowd-pleasing party appetizer. Let’s explore how to create this unique spin on a traditional favorite.
What Are Quesadillas?
Quesadillas have been a part of Mexican culinary traditions since the 16th century. Originally prepared with corn tortillas and Oaxaca cheese, this dish has evolved to incorporate a variety of fillings and flavors. A quesadilla usually has tortillas filled with melted cheese. It can also include meats and other ingredients. It is then cooked until golden and crisp on a griddle or stovetop.
Why are quesadillas so popular? Because they’re simple to make, endlessly customizable, and universally loved! Whether you prefer corn or flour tortillas, or meat-based or vegetarian fillings, quesadillas can easily be tailored to your taste.
For this recipe, we’re taking the quesadilla to the next level with kale and queso fresco. Kale provides a nutritious punch. It is rich in vitamins A, C, and K. Queso fresco—a creamy, crumbly Mexican cheese—adds a mild, tangy flavor. This perfectly complements the earthy kale.
Ingredients for Quesadillas with Kale and Queso Fresco
| Ingredient | Quantity | Notes |
|---|---|---|
| Queso fresco | 4 tablespoons | Crumbled for even distribution. |
| Corn tortillas | 4 (6-inch) | Flour tortillas can also be used. |
| Extra virgin olive oil | 2 teaspoons | For sautéing the kale. |
| Garlic clove | 1 | Smashed for flavor infusion. |
| Sun-dried tomatoes | 2 | Rehydrated and chopped. |
| Kale | 1½ cups | Washed and roughly chopped. |
| Canola oil | 1 teaspoon | To crisp the tortillas. |
| Salt | To taste | Add according to preference. |
Step-by-Step Instructions for Quesadillas with Kale and Queso Fresco
Step 1: Prepare the Sun-Dried Tomatoes
- Place the sun-dried tomatoes in a bowl and cover them with boiling water.
- Let them soak for 15 minutes to rehydrate.
- Drain, pat dry with a paper towel, and chop into small pieces. Set aside.
Step 2: Sauté the Kale
- Heat olive oil in a skillet over medium heat.
- Smash the garlic clove, add it to the skillet, and sauté for 2–3 minutes. Remove and discard the garlic once the oil is infused.
- Add the kale, sprinkle with salt, and sauté until softened (about 4–5 minutes). Remove from the pan and set aside.
Step 3: Assemble the Quesadillas
- Heat canola oil in the same skillet over medium heat.
- Place one tortilla in the skillet. Spread half the kale evenly on the tortilla.
- Add half the chopped sun-dried tomatoes and half the crumbled queso fresco.
- Place another tortilla on top to create a sandwich.
Step 4: Cook the Quesadillas
- Cook until the bottom tortilla is golden brown (about 2–3 minutes).
- Carefully flip the quesadilla and cook the other side for another 2–3 minutes.
- Repeat the process for the second quesadilla with the remaining ingredients.
Step 5: Serve and Enjoy
- Slice the quesadillas into quarters.
- Serve warm with tortilla chips, salsa, or guacamole.
What to Add to Your Quesadillas With Kale And Queso Fresco
This kale and queso fresco quesadilla recipe is easily customizable. Here are some additions to elevate your dish:
| Ingredient | Flavor Profile | Preparation |
|---|---|---|
| Shredded chicken | Adds protein and heartiness. | Season with paprika or taco seasoning. |
| Chorizo | Spicy and savory. | Cook and drain before adding. |
| Bell peppers | Sweet and crunchy. | Sauté with garlic oil. |
| Spinach | Fresh and earthy. | Lightly wilt before adding. |
| Shredded cheese | Gooey and melty. | Mozzarella or cheddar work well. |
Pro Tips for Perfect Quesadillas
- Tortilla Type: Corn tortillas are more traditional, while flour tortillas offer a softer, chewier texture.
- Cooking Heat: Use medium heat to ensure the tortillas crisp without burning.
- Cheese Choice: For more ideas on melting cheeses for quesadillas, check out our Best Melting Cheese for Quesadillas guide.
Health Benefits of Quesadillas with Kale and Queso Fresco
This recipe is not only delicious but also packed with nutrients:
- Kale: A superfood loaded with vitamins A, C, and K, as well as antioxidants and fiber. Learn more about kale’s benefits on Healthline.
- Queso Fresco: A lower-fat cheese option that adds calcium and protein to your meal.
Combined, these ingredients create a well-rounded dish that’s satisfying and nourishing.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Swap queso fresco for a plant-based cheese and use olive oil instead of canola oil.
2. Can I prepare the fillings in advance?
Absolutely. Sauté the kale and prep the sun-dried tomatoes up to 24 hours in advance. Store them in airtight containers in the fridge.
3. What’s the best way to reheat leftover quesadillas?
Reheat in a skillet over low heat or in an air fryer to maintain crispiness.
4. Can I freeze quesadillas?
Yes. Assemble the quesadillas without cooking them, wrap them tightly in plastic wrap, and freeze them for up to 3 months.
5. What drinks pair well with these quesadillas?
Serve with margaritas, Mexican lagers, or a refreshing agua fresca.
Conclusion
Kale and queso fresco quesadillas are a fresh twist on a classic favorite. They’re easy to make, endlessly customizable, and packed with flavor. Whether you’re hosting a dinner party or making a quick meal for yourself, these quesadillas are sure to impress.
For more delicious ideas, explore our Best Melting Cheese for Quesadillas and take your quesadilla game to the next level.
