Kale, Mushroom & Goat Cheese Quesadillas

• Vegetarian

• Produce

  • 6 oz Crimini mushrooms
  • 2 Garlic cloves
  • 2 cups Kale
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 2 Tortillas, whole wheat

• Dairy

  • 1 oz Chevre

Found on cookincanuck.com

Description

Ingredients

• 2 tsp extra virgin olive oil
• 6 oz. crimini mushrooms, thinly sliced
• ½ tsp dried thyme
• 2 cups chopped kale
• 2 garlic cloves, minced
• ¼ tsp salt
• ¼ tsp ground pepper
• 2 whole wheat tortillas (soft taco size)
• 1 oz. (2 tbsp) chevre (goat cheese), room temperature

Directions

• Heat the olive oil in a large nonstick skillet set over medium heat. Add the mushrooms and cook until softened, about 4 minutes.
• Stir in the thyme, kale and garlic. Cook until the kale is wilted, about 3 minutes. Season with salt and pepper.
• Spread half of each tortilla with 1 tablespoon of goat cheese.
• Heat a medium skillet over medium heat. Place one tortilla in the skillet and top the goat cheese half with half of the kale mixture. Fold over the tortilla.
• Cook the until the quesadillas are golden brown and the cheese is melted, 2 to 3 minutes per side. Cut in half and serve. Repeat with the remaining ingredients.

Nutrition