Quesadillas are one of those quick meals that you can make with just about any leftovers that you have in your refrigerator.
This recipe uses kale, mushrooms, black beans and cheese as the main ingredients. They are delicious as for breakfast or just as good for lunch.
1 tablespoon olive oil
6 scallions, sliced or onions
4 garlic cloves, minced
6 cups chopped kale, ribs and stems removed (I have used other greens such as swiss chard, mild mustard greens & spinach that were good)
6 crimini mushrooms, sliced (I subbed shiitake mushrooms because I had them producing right now and they were really good)
3 chipotle chiles canned in adobo sauce, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can black beans, drained and rinsed
Butter for greasing
4 (10 inch) flour tortillas
2-3 cups shredded Monterey Jack cheese (I subbed Pepperjack cheese for a little spicier flavor)
Sour cream for serving
How Do I Make It?
Heat a large skillet over medium high heat.
Add the oil, scallions and garlic and cook until tender and fragrant, about 2-3 minutes.
Stir in the kale, mushrooms, chipotles, salt and pepper and cook until the vegetables are soft, about 5 minutes.
Add the beans and heat through for 2 minutes.
Remove the skillet from the heat.
Heat another large skillet over medium heat.
Grease the skillet with butter and place a tortilla in the skillet.
Layer the cheese and vegetables over half of the tortilla, then top with more cheese.
Fold the tortilla in half and press down lightly with a spatula, toasting about 2 minutes per side until golden brown and cheese is melted.
Repeat with the remaining tortillas and fillings.
**Note: If you can’t load up the tortilla that fast you can assemble it on a plate before transferring it to the hot skillet
To serve, slice each quesadilla into halves or quarters and add a dollop of sour cream on top.
This recipe adapted from The CSA Cookbook.