This could even be a rather clever way to get your kids to eat more greens. Though it’s not exactly “sneaky” as you can clearly see the kale. But think of it this way, shredded cabbage is often used in tacos, and kale is related to cabbage; they’re both of the brassica family. So, it’s not really a stretch. And these kale quesadillas are good! Especially with some red peppers, onions, cumin, and cheddar cheese. By the way, this recipe is testament to the fact that when you think you’ve invented something incredibly clever it’s likely that someone else has already come up with The Exact Same Idea. And sometimes, even close to the same recipe. My pun-loving sweetheart Guy came up with the idea for a kalesadilla the other day when I told him I wanted to play with kale recipes. Kale tastes great with red bell pepper and with cheddar cheese, so that was my plan for the quesadilla. When I later did a Google search to see if what we had come up with was truly original, to my surprise, it was not! Kudos to Rachel Brathen and her “kale"sadillas. Check out her recipe with a slightly different method for quesadillas with kale, red bell peppers, and cheddar cheese. Sprinkle with ground cumin. Add the thinly sliced kale and toss to combine. Cook a minute more on medium high, then lower the heat to low and cover the pan. Cook for a couple more minutes until kales is cooked through and softened, remove from heat. Fold the other side of the tortilla over the side with the kale. Press down with a spatula. When the cheese on one side has melted, flip the tortilla over to the other side. When the cheese on that side has melted, remove to a cutting board and repeat with the other tortilla and the remaining cheese and filling.
