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.
You've tried all quesadilla recipes under the sun how about these kale ,egg and cheese breakfast quesadillas? So simple yet so good!

Comments

  1. Oh yum,I used to be able to eat eggs anytime anywhere until I started having a bad sensitivity to them which really makes me mad and sad because I still love them but can’t have them. This would definitely be a perfect breakfast for me.

  2. I love trying out new dishes and this one looks really delicious! I like all of these ingredients so I think I’ll prepare it for my boyfriend at the weekend. 🙂

  3. I’ll be honest and say that I am reticent about anything kale. But maybe cooked in a quesadilla with egg and cheese and it would be better. It really does look delicious.

  4. This looks so good!! I am not a huge fan of kale…but I would give it another try in an omelette! If it’s still not my cup of tea, I usually replace it with spinach. Thanks for sharing!

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