Kale and Corn Quesadillas
Kale and Corn Quesadillas serves: 4
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Ingredients:
For the chickpea “queso”:
- One 15-oz (425-g) can chickpeas, drained and rinsed
- 1 garlic clove
- 3 Tbsp olive oil
- 2 Tbsp lemon juice (about 1 1/2 fresh lemons)
- 2 Tbsp water
- 1 Tbsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
For the quesadillas:
- 2 Tbsp olive oil
- 1 medium onion, chopped (about 2 cups [232 g])
- 2 garlic cloves, minced
- 1 1/2 cups (101 g) frozen chopped kale
- 1/2 cup (83 g) frozen or canned corn (drained)
- 1/4 tsp salt
- 1/4 cup (34 g) pickled jalapeños
- 4 large whole-grain gluten-free tortillas
- 2 Hass avocados, pitted and chopped
- Salsa, for serving (optional)
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To make chickpea “queso”: In a food processor fitted with the S blade, add chickpeas, garlic, oil, lemon juice, water, nutritional yeast, salt, turmeric, cumin and paprika. Process until smooth. Transfer mixture to a small bowl and set aside.
- To make quesadillas: In a large nonstick pan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, about 5 min, or until softened. Add garlic and cook 1 min more. Add kale, corn and salt and cook an additional 4 min, or until all ingredients are warmed through. Remove kale, corn and onion mixture from pan and place in a medium bowl.
- Spread 1/2 cup (120 ml) of chickpea “queso” on one tortilla and place in a nonstick pan over medium heat. Add half of the kale mixture and half of the jalapeños on top of the tortilla. Top with another tortilla. Cook for about 4 min, or until bottom is slightly golden and crisp. Very carefully, flip quesadilla and cook an additional 3 min on the opposite side. Remove from pan and cut into 4 equal-size wedges. Repeat with remaining ingredients to form another quesadilla.
- To serve, place 2 wedges on a plate and top with 1/4 of the avocado and salsa, to taste (if using). Repeat with remaining wedges to create additional 3 servings. Enjoy immediately.
Notes:
Storage tip: Quesadillas will keep in an airtight container in the refrigerator for up to 5 days.
Simplify this recipe: Use store-bought hummus in place of chickpea “queso”.
Reheating tip: On a baking sheet, reheat quesadillas in a 375°F (190°C) oven until heated through.
Other recipe notes: Frozen kale is used here not only for convenience factor, but because it is chopped finely and more tender than if prepared from scratch, making it a great quesadilla filling. You can easily substitute frozen chopped spinach here, if preferred.
Make it nightshade-free: Omit smoked paprika and increase ground cumin to 1/2 tsp. Omit pickled jalapeños.
Make-ahead tip: Chickpea “queso” can be made up to 2 days in advance.
Nutrition Information Per Serving:
579 calories, 33.2 g total fat, 4.4 g saturated fat, 6 g polyunsaturated fat, 20.1 g monounsaturated fat, 0 mg cholesterol, 943 mg sodium, 869 mg potassium, 64.7 g total carbohydrates, 14.3 g fiber, 6 g sugar, 12.4 g protein, 14% calcium, 17% iron
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