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Artichoke Kale Quesadillas Recipe

Name: Aqui Willow Glens Artichoke Kale Quesadillas Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Artichoke hearts, canned or jarred; 2 cups Organic kale, chopped; 1 cup Grilled corn, canned or fresh; 1 cup Monterey Jack cheese, shredded; 1 cup Feta cheese, crumbled; 4 pieces Tomato tortillas; 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Aqui Willow Glen

Time30m

Serves4

Grilled artichoke hearts, organic kale, grilled corn, Monterey Jack and feta cheese in a tomato tortilla.

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Ingredients

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Quesadilla Ingredients

Method

Cooking Instructions

Prepare the Filling

In a skillet over medium heat, add olive oil. Once hot, add the chopped kale and sauté until wilted, about 3-4 minutes. Stir in the grilled corn and chopped artichoke hearts, and cook for another 2-3 minutes. Season with salt and black pepper to taste.

Assemble the Quesadillas

On one half of each tomato tortilla, layer a portion of the kale-artichoke mixture. Top with shredded Monterey Jack and crumbled feta cheese. Fold the tortilla over to create a half-moon shape.

Grill the Quesadillas

In the same skillet, add a little more olive oil if needed. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese has melted. Repeat with remaining tortillas.

Serve

Cut the quesadillas into wedges and serve warm with your favorite salsa or guacamole.

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