Mexican

Kale, Egg and Cheese Quesadillas

According to foodreference.com , corn tortillas date all the way back to around 10,000 years BC when they were made of corn and dried kernel. The common flour tortillas were later created based on Spanish influence and have since gained enormous popularity; even surpassing the sales of white bread in some cases. Very understandable because tortillas are awesome! They allow us to create dishes like tortilla chips, enchiladas, tacos and this Kale, Egg and Cheese quesadillas recipe.

This kale, egg and cheese quesadilla recipe is very simple and although it does not look as fancy as those you get at restaurants, it tastes absolutely amazing. The creaminess of the cheese and egg coupled with the texture of the kale makes for a great eating experience. I served it with avocado slices which paired well with the quesadillas. Next time I will serve them with some Pico de gallo on the side which I think will perfectly complement this dish.

When is comes to breakfast quesadillas the filling choices are endless. You can go with meat fillings or go with vegetarian options. Here are a few options, all of which you can add onion or peppers if you wish:

  • Ham, egg and cheese
  • Bacon, egg and cheese
  • Beans, egg cheese
  • Spinach, egg and cheese
  • Simple egg and cheese

If you are looking for a non-breakfast meal for your tortillas try my very popular shrimp taco with chipotle sauce recipe . I would also love to learn more breakfast quesadilla filling options from you in the comment section below. I always love to see the creations my readers make after following one of my recipes. Just tag me on Instagram @spoonsandstilettos.

Happy Cooking Friends!

Print Recipe
Kale, Egg and Cheese Quesadillas
Kale, egg and cheese quesadillas
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 2 cups chopped kale
  • 1/2 medium onion chopped
  • 1 cup Mexican cheese
  • 1 tsp Extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 tsp salt
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
  • 6 large eggs
  • 2 cups chopped kale
  • 1/2 medium onion chopped
  • 1 cup Mexican cheese
  • 1 tsp Extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 tsp salt
Kale, egg and cheese quesadillas
Instructions
  1. Scramble the eggs seasoned with onion powder and salt in a bowl.
  2. Heat 1 teaspoon of olive oil in a medium-sized skillet over medium heat and add the chopped kale and onions. until wilted, about 3 to 5 minutes.
  3. Warm the tortilla over medium heat flipping occasionally. Once tortilla is warm, sprinkle one half of the quesadilla with ¼ cup cheese. Top the cheese with scrambled eggs and kale then top another ¼ cup cheese. Flip the empty tortilla halve over the toppings and press firmly.
  4. Let the bottom part of the quesadilla cook for 2 minutes, then gently flip the quesadilla. Flip the quesadilla again, and let the cheese sizzle into the quesadilla for about 2 minutes. Flip again until both sides are a little crisp with a golden brown color.
  5. Lightly cover the cooked quesadillas with foil while you cook the next one. Place the cooked quesadillas on a cutting board to cool then slice each quesadilla into 2 slices and serve.

Shrimp Tacos with chipotle sour cream sauce

Raise your hands if you love tacos! Today’s recipe of shrimp tacos with chipotle sour cream sauce is one that I have been wanting to share for a while. Tacos are so much fun because you get to eat them with your hands and it is almost impossible to have a bad taco. Most foodies will tell you that the sauce is what makes the taco which I agree with. For this recipe, I made a chipotle sour cream sauce with Dean’s® DairyPure low-fat sour cream, a little ranch dressing, chives and some chipotle peppers.

As always, I love to use fresh and healthy ingredients whenever I can. For this recipe it was important for me to have good quality ingredients as the meal consists of 80% fresh ingredients like corn, cucumber, tomatoes, shrimp and more. Because I take the sauce very seriously I made sure I used the best sour cream to create a good tasting sauce. DairyPure  makes really good sour cream and the reason I love their products is because of their 5-Point Purity Promise® which means their products have these main 5 benefits:

  1. NO ARTIFICIAL GROWTH HORMONES
  2. ALL MILK IS TESTED FOR ANTIBIOTICS
  3. CONTINUALLY QUALITY-TESTED TO ENSURE PURITY
  4. ONLY FROM COWS FED A HEALTHY DIET
  5. COLD-SHIPPED FROM YOUR TRUSTED DAIRY

For these reasons this sour cream is good for you and I love that it comes in both regular and low-fat option. I used the low fat option but if you want a creamier sauce definitely go with the regular sour cream.Shrimp Tacos with chipotle sour cream sauce

The only thing I regret is that I did not make more. After dinner I noticed my fiancé Marcus was heading over to the kitchen for seconds only to return with a puzzled look on his face because he thought there would be more. I saved the night by boiling some sweetcorn on the cob but next time I will remember to double the servings.

Dean’s DairyPure Sour Cream can be found at most major grocery stores, I got mine at Shaw’s. Remember to look for the tub container in the sour cream section. I am hooking you up with a coupon to use for your next purchase! Click this Dean’s DairyPure sour cream coupon link to save on your next purchase.

FYI: This is a sponsored post in partnership with Dean’s DairyPure Sour Cream. As always, the writing and opinions in this post are my are own. 

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Print Recipe
Shrimp Tacos with chipotle sour cream sauce
SHRIMP TACOS WITH CHIPOTLE SOUR CREAM SAUCE
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Dressing
  • 1 cup Dean’s DairyPure Light Sour Cream
  • 3 tbsp Ranch dressing
  • 1/4 cup Chopped chives
  • 1 small chipotle pepper in adobo sauce blended
  • 1 small garlic clove minced
  • 2 tbsp. fresh lime juice
  • Kosher salt and pepper to taste
Fillings
  • 1 lb bag (about 20) raw shrimp season with 1 1/2 tsp taco seasoning
  • 2 Persian cucumbers diced
  • 1 cup cherry tomatoes diced
  • 1 small (1/3 cup) red onion diced
  • 1 cup cooked sweetcorn
  • 2 medium avocados cut into wedges
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tbsp Extra virgin olive oil
  • Kosher salt and pepper to taste
  • 4 small corn tortillas
Course Main Dish
Cuisine Mexican
Servings
people
Ingredients
Dressing
  • 1 cup Dean’s DairyPure Light Sour Cream
  • 3 tbsp Ranch dressing
  • 1/4 cup Chopped chives
  • 1 small chipotle pepper in adobo sauce blended
  • 1 small garlic clove minced
  • 2 tbsp. fresh lime juice
  • Kosher salt and pepper to taste
Fillings
  • 1 lb bag (about 20) raw shrimp season with 1 1/2 tsp taco seasoning
  • 2 Persian cucumbers diced
  • 1 cup cherry tomatoes diced
  • 1 small (1/3 cup) red onion diced
  • 1 cup cooked sweetcorn
  • 2 medium avocados cut into wedges
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tbsp Extra virgin olive oil
  • Kosher salt and pepper to taste
  • 4 small corn tortillas
SHRIMP TACOS WITH CHIPOTLE SOUR CREAM SAUCE
Instructions
  1. Mix the dressing ingredients and set aside in the refrigerator
  2. Cook shrimp for about 4 minutes on each side and set aside.
  3. In a large bowl mix cucumber, tomatoes, onion, sweetcorn, onion powder, cumin, chives, olive oil, salt and pepper.
  4. Warm tortillas in a pan or microwave then fill with shrimp, mixed veggies, avocado and top with the sour cream sauce.

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