Thanks to Food52 for this great idea of using kale instead of the usual spinach, along with the last of this summer’s fresh corn. This reheated great in the toaster oven the following day.
- 4-5 leaves of kale, stems removed and chopped into 1-inch ribbons
- 2 ears of fresh corn, shucked and sliced from cob
- 1/4 pound sliced Monterey Jack cheese (you can use shredded, but it tends to fall out of the sides while cooking)
- 1 small shallot, chopped
- 1 clove garlic, mashed
- mixture of chopped fresh herbs (whatever you have on hand-parsley, basil, cilantro, etc.)
- olive oil
- splash of vinegar
- large tortillas (flour or multigrain)
- salt and pepper to taste
Place kale leaves in a large bowl. Add 1 Tbsp olive oil and massage into the leaves. Use your hands and massage it in well.
Add corn, shallot, another Tbsp. olive oil, garlic, herbs, and a splash of vinegar (apple cider, or champagne). Mix well. Season with salt and pepper.
Heat a small amount of oil in a large skillet (I used saffron) over a low to medium flame.
Once oil is hot, add tortilla.
Lay slices of cheese over tortilla.
Spoon kale mixture over cheese and top with another tortilla.
Cook until underside of tortilla starts to brown and crisp. Carefully flip the tortilla. You might have to use two spatulas. Cook until other side is similar to first side.
Carefully remove from skillet, place on cutting board, and cut with a pizza cutter or sharp knife.
Serve with Siracha and plain nonfat Greek yogurt.
Makes 2 quesadillas.
*These can also be assembled on a large baking sheet and baked in the oven at 400 degrees for approximately 6-8 minutes. Brush outsides of tortillas with olive oil first so that they will crisp up.