Creamy Mushroom and Kale Quesadillas


10 oz sliced mushrooms

1 tbsp butter

2 green onions, chopped

2 cups chopped lacinato kale (about 1 bunch)

1/2 tsp minced garlic

3 oz cream cheese

1/4 cup shredded monterey jack cheese

4 "burrito-size" flour tortillas

pinch of salt


Melt the butter over medium heat in a large saucepan. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.

Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Mix well. Remove from heat.

Heat a cast iron (or another large skillet) over medium heat. Place one tortilla on the skillet and add about a quarter cup of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top.

Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly.


20 minutes