Description
An open-faced quesadilla smothered with white cheddar cheese and loaded with sauteed kale and portabella mushrooms. A real crowd-pleaser.
Ingredients
- 1 teaspoon Canola Oil
- ½ cups Lacianto Kale, Chopped
- ½ cups Portabella Mushrooms, Chopped
- 1 whole Flour Tortilla
- ½ cups White Cheddar Cheese, Cubed
Preparation
Heat a skillet on medium-low heat. Add canola oil and bring it up to temperature. Add kale and mushrooms, and cook until kale is tender, about 15 minutes. Stir periodically. When kale and mushrooms are softened, remove and place in a bowl.
Wipe out the skillet. Return skillet to stove on medium-low heat, and add flour tortilla. Top with about 3/4 of white cheddar cheese, then scatter kale and mushrooms over top. Place any remaining cheddar cheese on top of the mushrooms and kale.
Slowly cook the quesadilla until tortilla is crisp and golden, and cheese fully melts. Feel free to place a cover on the skillet to help melt the cheese. When cheese is fully melted, plate and serve.
