Kale and Basil Vegetarian Quesadilla Recipe

Kale and Basil Vegetarian Quesadilla Recipe :
A quick & easy kale recipe twist on the classic Mexican quesadilla recipe. This quesadilla’s recipe makes great party food.

Remove stems from kale and shred. Heat oil in a large frying pan, add kale, garlic and spring onion, cook, stirring until wilted. Spread onto a tray to cool. Spread half the tortillas with salsa, kale mixture, bocconcini, and basil, top with remaining tortillas. Cook quesadillas, in large frying pan 1 at a time, turning or until cheese is melted. Cut into wedges, serve with lime.

Prep mins: 10
Cook mins: 15
Servings: 10 quesadillas

Ingredients :
10 Woolworths Select traditional white corn tortillas
20g Woolworths Select creamy Tasmanian butter, chopped
3 cups shredded kale leaves (see tip)
1 clove garlic, finely chopped
3 spring onion shallot, thinly sliced
2 x 150g bags Woolworths Select cherry bocconcini, drained
300g jar Woolworths Select chunky mild salsa in jar
1 cup fresh basil leaves
Woolworths Select Spanish Classic olive oil, to brush
Lime wedges, to serve

Directions :
1. Heat butter in a large frying pan. Add kale, garlic and spring onion. Cook stirring until kale is wilted. Season. Spread onto a baking paper-lined oven tray to cool.
2. Place 5 tortillas on a board, brush with a little of the oil, then turn over. Spread tortillas with salsa, top with kale mixture, tear over bocconcini and scatter with some basil. Top with remaining tortillas.
3. Heat a large non-stick frypan over medium heat. Cook quesadillas, in batches, for 1 minute on each side or until the cheese has melted and the tortilla is golden. Keep warm while you cook the remaining quesadillas, cut each into wedges. Serve with lime wedges.

Tip1: To prepare and shred the kale, remove the stems. Wash and drain well. Layer 5 leaves at a time and roll up, then thinly slice.
Tip2: You can replace the bocconcini for shredded tasty cheese
Tip3: These quesadillas make a great party food cut into smaller wedges onto a platter

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