As promised today I bring you part two from our meal the other night: Kale and Corn Quesadillas. These are super tasty, not quite as good as the Brussels sprouts quesadillas I posted a couple weeks ago but a close second.
- tortillas (I again used the chile ones from TJs)
- mozzarella daiya
- 1 package thawed roasted corn
- 1 package kale
- 3 TBsp garlic
- hazelnut oil
- 2 TBsp apple cider vinegar
- 1 Tbsp dried basil
- hot sauce
- daiya provolone
- 2 TBsp chopped green onions
In a large salad bowl place the kale. Add 2 TBsp hazelnut oil and squeeze with yourhands (I now it sounds weird but it helps tenderize the kale). Then add the roasted corn, garlic, apple cider vinegar, green onion, and basil. Stir together. This will be your quesadilla innards. It is a lot so save the leftovers for tomorrow’s recipe: kale and corn salad!
But for now lay your tortilla flat, cover half with a shredded slice of daiya provolone, then top with the kale mixture, and lastly cover with daiya mozzarella. Fold over the tortilla and fry in a cast iron skillet with hazelnut oil.