Kale Brussels Sprout Quesadilla:
Who would have thought to pair these foods?! Well, boy, are we sure glad we did because it is absolutely delicious!! Sometimes the best things in life are the most unexpected! J And that’s certainly true for this quesadilla. The crunchiness of the Brussels sprouts combined with gooeyness of the fresh mozarella, compliments each other perfectly This recipe makes for a fabulous Meatless Monday and is perfect to whip up for lunch or even to serve as an appetizer too!
Kale Brussels Sprout Quesedilla:
Serves 1
Ingredients
1 c. curly kale, chopped
1/2 c. Brussels sprouts, cut in halves.
1/4 c. white onion, chopped
olive oil in a spray jar
1 t. garlic, minced
1/2 t. ground Pepper
2 thin slices of fresh mozarella (1 oz.)
1 whole wheat tortilla
Directions
- Preheat the oven to 375F.
- Place chopped kale, Brussels sprouts, onion, garlic, and ground pepper in a medium mixing bowl. Lightly spritz with oil and mix until the spices are evenly distributed throughout all of the vegetables.
- Spread the vegetable mixture out on a nonstick baking pan and place it in the oven for 20 minutes. Open the oven periodically to make sure the vegetables are not burning. If they are starting to burn, flip them over using a spatula.
- Otherwise, after about 10 minutes of baking, pull the pan out of the oven and flip the vegetables with a spatula. Then, place the pan back in the oven for 10 more minutes. After 20 minutes total, the vegetables should be browned, tender, and crispy. Take the pan out of the oven and allow the vegetables to cool down.
- Next, heat a large skillet and spray it with oil. Once the pan is warm, place the tortilla on the pan and allow it to heat on low-medium for about 20 seconds on each side- just enough to get warm and brown slightly.
- Turn the heat down to low and place the vegetable mix on one side of the tortilla.
Slice the two thin mozzarella slices in half and place them on top of the vegetable mix.
Fold over the other half of the tortilla to cover the cheese and veggies, and then evenly cook each side of the tortilla until the cheese has melted in between. If the outside of the tortilla starts to burn before the cheese is fully melted, you may place the quesadilla in the microwave for about 10 sec. at a time or until the cheese is melted to your liking.
After the quesadilla is fully cooked, allow it to cool and then slice it into 4 pieces.
Nutrition Facts (per serving): 214 Calories, 9g Fat, 2g Saturated Fat, 26g Carbohydrate, Protein 16g, 11g Fiber, 425mg Sodium, 18mg Cholesterol
- 1 c. curly kale, chopped
- ½ c. Brussels sprouts, cut in halves.
- ¼ c. white onion, chopped
- olive oil in a spray jar
- 1 t. garlic, minced
- ½ t. ground Pepper
- 2 thin slices of fresh mozarella (1 oz.)
- 1 whole wheat tortilla
- Preheat the oven to 375F.
- Place chopped kale, Brussels sprouts, onion, garlic, and ground pepper in a medium mixing bowl. Lightly spritz with oil and mix until the spices are evenly distributed throughout all of the vegetables.
- Spread the vegetable mixture out on a nonstick baking pan and place it in the oven for 20 minutes. Open the oven periodically to make sure the vegetables are not burning. If they are starting to burn, flip them over using a spatula.