You'll Love Eating Your Favorite Leafy Green In This Snack

Photo: Courtesy of Joy The Baker.

Quesadillas are pretty close to rocket science, so I’m going to need you to pay attention here.

The not-going-anywhere-anytime-soon, trendy kale is a big component of these guys. It's roughly chopped, the jalapeño is deseeded, and hands are washed. 

Mushrooms are sliced, on the thin side of thick, if that makes sense. They are sautéd until they release their moisture and begin to brown and caramelize. 

Kale and jalapeño are added to the caramelized mushrooms. The whole madness gets salt and pepper and is cooked until mellow. (That’s a technical term, by the way.)

Earthy green flavors, melty goat cheese, and crisp tortillas. I can practically guarantee that you'll love the spice and creaminess as much as I do.
Photo: Courtesy of Joy The Baker.
Mushroom, Kale, And Goat Cheese Quesadillas

2 tbsp olive oil
2 cups sliced mushrooms
2 handfuls coarsely chopped kale
Salt and pepper to taste
1 jalapeño, deseeded and sliced thin 
4 oz crumbled goat cheese 
4 flour tortillas 
Canola oil for frying 
Sour cream for topping 
Sriracha for topping 

1. Heat olive oil in a medium sauté pan until hot. Add mushrooms and sauté until softened. The mushrooms will release a lot of their water as they cook, so just continue to cook them over medium heat. Add a bit of salt and pepper and stir occasionally.

2. Sauté until well browned.

3. Add the chopped kale and jalapeño to the mushrooms and sauté until the kale is softened. Remove from heat and set aside.

4. Sprinkle goat-cheese crumbles across two tortillas.

5. Divide the mushroom-and-kale filling between the two tortillas, and sprinkle with more goat cheese.

6. Top with the remaining two tortillas.

7. Heat a bit of canola oil in a medium skillet. Add one quesadilla and cook until golden brown. Flip and cook until golden brown on the other side. Cook the second quesadilla in the same way.

8. Remove from the skillet. Slice into wedges. Serve with sour cream and sriracha. Enjoy!

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