We recently interviewed Jeanine from Love & Lemons on the Falcon journal and now we’ve got our hands on her take on traditional quesadillas! Her blog is a food blog with bright, seasonal, plant-based recipes that are often finished with a squeeze of lemon! Check out how she’s used the Falcon Pie Dishes in Pigeon Grey to serve!
Serves: serves 2 (4 quesadillas)
2 cups loose­packed leftover Big Green Kale Salad Extra­virgin olive oil, for drizzling
1⁄4 cup additional cooked quinoa
4 large flour tortillas
2 cups shredded jack cheese* (see vegan option) 1⁄2 cup store­bought tomatillo salsa
Optional, for serving:
Mashed avocado (to slather onto finished quesadillas) Lime wedges, for serving
Sliced serrano or jalapeño peppers, or hot sauce Cilantro, for garnish
• Heat a medium skillet to medium­low and brush with olive oil. Add the leftover kale salad, the additional cooked quinoa and toss, lightly heating, just until the kale wilts, about 2 minutes. Remove from the heat and stir in a scoop of salsa. Season to taste.
• Assemble the tortillas with the shredded cheese and the kale/quinoa mixture. Wipe out the pan, and heat it to medium, with a drizzle of olive oil. Fold each filled tortilla in half and place each into the pan (you may have to work in batches). Heat the quesadillas about 2 minutes per side or until nicely charred. I like to put a loose cover on so that the steam helps the cheese melt. Repeat with all quesadillas. Serve with the remaining salsa, the avocado, lime wedges, peppers or hot sauce, and cilantro, as desired.
If you don't have leftover kale salad, you can use fresh, torn kale pieces. (about 2 cups).
*Make these vegan by slathering the tortillas with a layer of refried beans instead (to act as the glue) instead of the cheese.