Creamy Mushroom and Kale Quesadillas

Hello and happy Friday!

I hope you are doing something fun this weekend. I have no real plans at all except for a yoga meeting and dinner with a friend Sunday night, and I’m not going to lie—I’m really looking forward to laying low and catching up! The only problem is that I SAY this, but after thirty minutes of “laying low”, I get bored and immediately start cooking again. It is HOT here, like I’m sure it’s hot where you are, and I am literally living in a cave with the blinds shut and the fan going on high while I cook. Things are probably happening in the outside world, but I’m not sure what if they don’t involve cream cheese, mushrooms and kale.

Such is my world: cream cheese, mushrooms and kale.

Such a beautiful trilogy! I made these quesadillas the other night for dinner and absolutely loved them!

The kale and mushrooms are mixed in with cream cheese, garlic and green onions and then sprinkled with {more} cheese and pressed between tortillas.  Because I’m not dramatic in the least or anything, I’m just going to go ahead and call them earth shattering. There. I said it.

It’s the perfect dish to introduce picky eaters to kale! Once, young grasshopper, I thought kale tasted like dirt, too. But now I can’t stop eating it.

I don’t know who I am anymore. This must be a side-effect of never leaving the cave.

No need for salsa with these although a little hot sauce never hurt anyone.

I end this post with a brief public service announcement: {There is a special party invite happening over on the ELR Facebook Page. Homemade pimento cheese and champagne punch may or may not be involved…but you didn’t hear it from me}

Creamy Mushroom and Kale Quesadillas

serves 2-3

Print this Recipe!

Ingredients:

10 oz sliced mushrooms

1 tbsp butter

2 green onions, chopped

2 cups chopped lacinato kale (about 1 bunch)

1/2 tsp minced garlic

3 oz cream cheese

1/4 cup shredded monterey jack cheese

4 “burrito-size” flour tortillas

pinch of salt

Directions:

Melt the butter over medium heat in a large saucepan. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.

Reduce heat to low and stir in cream cheese to mushroom and kale mixture. Mix well. Remove from heat.

Heat a cast iron (or another large skillet) over medium heat. Place one tortilla on the skillet and add about a quarter cup of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top.

Cook quesadillas for about three minutes per side, until golden and cheese is hot and bubbly.

Time:

20 minutes

 

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