Poblano Kale Quesadillas

Prep Time: 15 minutes Cook Time: 20-30 minutes

Makes 6 quesadillas

Ingredients 

4 tbsp. extra-virgin olive oil, divided 

1/2 large white onion, sliced

2 large poblano peppers, cored and sliced 

2 tsp. smoked paprika

Salt and pepper to taste

1-1 1/2 cups chopped kale

1 (15 oz.) can black beans, rinsed and drained 

6 (8-inch) whole wheat tortillas 

3 cups shredded Monterey Jack or Mexican blend cheese

Serve with salsa, sour cream, or guacamole (optional)

  1. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and peppers, sprinkle in the smoked paprika and salt and pepper to taste. Saute until soft and nearly cooked through, about 6-8 minutes. Add kale and saute for another 2 minutes. Add beans and cook for another 2 minutes.

  2. Place about 1/4 cup of cheese on on the bottom half of each tortilla. Evenly distribute the filling on top of the cheese, then top with another 1/4 cup of cheese. Gently fold over the other half of the tortilla to seal, making each quesadilla into a half circle.

  3. Heat another 1-2 tsp of olive oil over medium heat. In batches of two, cook the quesadillas for 2-4 minutes on each side, until golden brown and crunchy, and the cheese is melted. Repeat with remaining quesadillas.

Ben Mastracco