Tuesday, March 25, 2014

Sweet Peppers, Caramelized Onion Kale Quesadillas

Scripture to Live By:
Come unto me, all ye that labour and are heavy laden, and I will give you rest.
Take my yoke upon you, and learn of me; for I am meek and lowly in heart: and ye shall find rest unto your souls. For my yoke is easy, and my burden is light.
Matthew 11:28-30

Jesus gives us an invitation to find rest in Him.  What an invitation and what rest is found in Him and Him alone! All of us grow weary from time to time.  Are you tired and weary from your burdens.  Jesus is inviting you to find rest in Him.

1 Peter 5:7 Casting all your care upon him; for he careth for you. 

Recipe Post:
Have I told you  that my favorite type of food is Mexican.  I came across a recipe at Live Better America for kale.  I have adapted it to our liking.  I really enjoyed it.  I could eat it more than once a week.

Printable Recipe
Here is what you will need:
6 to 8 cups of kale, broken into bite size pieces with ribs removed.
1 package of mushroom
1 large sweet onion sliced length wise
6 sweet peppers

8 whole wheat tortillas medium size
8 ounce package of sharp cheddar
1 cup of black bean salsa
1 cup of light or fat free sour cream
Olive Oil cooking spray


 Spray electric skillet with Olive Oil cooking spray, generously. 

Wash peppers, cut off the top and remove seeds, slice lengthwise.
(you could use 2 bell pepper instead)


 Place sliced onions, sliced peppers in hot skillet and cook until translucent.


Toss in sliced mushrooms and cook for another 5 minutes.



Add kale and cover and cook until kale has wilted.  Add 1/2 cup of water and cook another 10-15 minutes until kale is tender.


While kale is cooking.  Lay out 4 tortillas on a work counter and top with 3 tablespoons of cheddar cheese per tortillas.  




When kale mixture is tender, equally divided the mixture into four portions  and put one portion on each tortilla, as seen below.




Add 3 tablespoons more of sharp cheddar cheese as seen below.  


Next top with another tortillas.  They are ready to be returned to the skillet, one or two at a time.


Clean skillet with paper towels that you cooked the onion, peppers and kale mixture.
Spray pan again with Olive Oil cooking spray and place one quesadilla in the pan. 

 Cook until golden brown on one side.  Spray Olive Oil cooking spray on the top of the quesadilla that is in the pan and then flip it to cook until golden brown.  Remove from pan and place in warm oven on a cookie sheet until the others quesadillas are cook.


Cut each Quesadilla into 4 or 6 triangles.


Serve with sour cream and salsa.





These are yummy, meatless and healthy for you. Hope you will give them a try.  

Blessings, 

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3 comments:

  1. Wow, these quesadillas look fantastic. I love all those veggies and cheese inside. I'd love for you to come link up at Simple Supper Tuesday.
    http://www.hunwhatsfordinner.com/2014/03/simple-supper-tuesday-56.html

    ReplyDelete
  2. This looks so good! I'm going to have to try these.

    ReplyDelete
  3. We still have winter Kale from the garden, this will be a great recipe for us to try. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

    ReplyDelete

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