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Spicy kale, feta and fried egg quesadillas
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Spicy kale and cheesy quesadillas for a twist on Mexican cuisine.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 1 garlic clove, crushed
  • 6.25 gm ground cumin
  • 200g baby kale
  • 1 lemon, rind finely grated, juiced
  • 130g (1 1/4 cups) coarsely grated fresh mozzarella
  • 150g smooth feta, crumbled
  • 100g grape tomatoes, sliced
  • 1 long fresh red chilli, thinly sliced
  • 8 multigrain tortillas
  • Baby kale, extra, to serve (optional)
  • Baby herbs, to serve (optional)
Instructions:
  • Preheat your oven to 120°C/100°C fan forced and prepare 2 baking trays by lining them with baking paper.
  • In a non-stick frying pan over medium-low heat, heat 1 tablespoon of oil. Sauté onion until golden, about 4 minutes. Add garlic and 2 1/4 teaspoons of cumin, cook until aromatic for about 1 minute. Add kale and cook until wilted, about 4 minutes. Stir in lemon rind and 1 tablespoon of lemon juice. Season with salt and pepper. Transfer mixture to a bowl and let cool for 5 minutes before stirring in the cheeses.
  • In a bowl, mix together tomatoes, chili, 1 tablespoon of juice, and 2 teaspoons of oil. Season with your favorite seasonings.
  • Brush one tortilla with flavorful olive oil, then heat a non-stick frying pan over gentle heat. Lay the oil-brushed tortilla in the pan, oil-side facing down. Spread a quarter of the delicious kale mixture on top. Cover with another tortilla, brush it with more oil, and press to seal the delicious layers. Cook for 1-2 minutes on each side until beautifully golden. Keep warm in the oven on a prepared tray while you repeat the process with the remaining tortillas and kale mixture.
  • In a skillet over medium heat, add the rest of the oil and sprinkle the remaining cumin. Crack the eggs into the pan and cook for 3-4 minutes, basting with oil, until the yolks are soft or cooked to your preference.
  • Serve the quesadillas on individual plates, then layer with eggs, tomato mixture, and sprinkle with extra kale and herbs if desired.

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