Weeks fly by, and I always find having some quick and easy dinner recipes on hand makes a huge difference. Especially ones that can be packed with fresh vegetables!
For a simple dish that’s quick and easy, these oven crisped quesadillas come into play.
The kale, paired with hunks of local mushrooms and goat cheese, make a creamy and nutritious filling to any tortilla on hand. You can also pair this dish with your favorite sauces and dips.
Enjoy in good health!
Serves 1 – 2
2 Tortillas of Choice (I used Whole Wheat)
2 Cups Kale and Stems, Cut/Torn into Bite Sized Pieces
1 Cup Mushroom, Cut into Bite Sized Pieces
2 Spring Onions (Bulb and Stalks), Cut into Bite Sized Pieces
Fresh Garlic or Garlic Seasoning to Taste (I used local It’s Seasoned Garlic and Herb Seasoning)
1/2 Cup Goat Cheese (I used local Amazing Acres Fromagina)
Optional Topping: Chopped Parsley, Extra Goat Cheese and Hot Sauce (I used local Epic Acre Farm Hot Sauce) Directions
1. Add 1 to 2 teaspoons of olive oil in a saute pan, place heat on low/medium and add your mushroom pieces, kale pieces and seasonings of choice. Cook for 7 to 10 minutes until soft/lightly browned, tossing occasionally.
2. While vegetables are cooking, preheat your oven to 425°F. Add 1 to 2 teaspoons olive oil to a rimmed sheet pan to coat, and then toss your tortillas (front and back) in this oil to fully coat. Add additional oil to tortillas for coating if needed.
3. Next, divide vegetable mix between two tortillas. Add approximately 1/4 cup of goat cheese to each. Fold in half and press down lightly to form crescent moon shapes (see pictures below).
4. Bake in the oven on the top shelf for 6-8 minutes until browned, flip, and bake an additional 4-6 minutes until browned on the other side.
5. Remove and let cool before cutting into halves if desired. Serve with sauces/toppings/dips of choice.
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Melnyk combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Melnyk works full time as an Implementation Specialist at ECRI, an international medical nonprofit located suburban Philadelphia that is dedicated to improving patient safety worldwide. Melnyk finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.