kale-mushroom-quesadillaIn our household quesadillas are made both day and night. It is my husband’s first choice as an easily prepared comfort food, and is one of the dishes he has truly mastered.
The great thing about cheese quesadillas is they get much more interesting when you stuff them with all sorts of sautéed vegetables.  This particular kale & mushroom stuffed quesadilla can also be made as a breakfast quesadilla – just add some scrambled eggs.sauteed kale and mushroomssprouted grain tortilla

Kale & mushroom quesadilla
Yields 2
543 calories
83 g
0 g
17 g
14 g
3 g
206 g
770 g
1 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 543
Calories from Fat 152
% Daily Value *
Total Fat 17g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
Sodium 770mg
Total Carbohydrates 83g
Dietary Fiber 6g
Sugars 1g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 6 white button mushrooms, cleaned and patted dry
  2. • 1 shallot, diced
  3. • 1 big handful kale, cut into smaller pieces
  4. • 1 tablespoon olive oil
  5. • Salt and pepper
  6. • Pinch of dried chili flakes
  7. • 4 Multigrain tortilla (I used Ezekiel 4:9 organic sprouted grain tortillas)
  8. • Shredded cheese and/or goat cheese
  1. 1. Heat olive oil in a pan over high heat. Add mushrooms and sauté until browned. Lower the heat to medium and add the diced shallot. Sauté until browned. Add the kale and let cook until softened.
  2. 2. Transfer the vegetables from the sauté pan into a smaller bowl. Reheat the same pan, lay out a tortilla, top with some shredded mozzarella cheese, the sautéed vegetables, and a little more cheese/goat cheese. Top with another tortilla and turn once the cheese has melted and the bottom tortilla has taken on some color.
  3. 3. Cut the quesadilla into triangles and eat as-is or serve with some salsa or sour cream.
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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