Garlicky Kale and Shallot Quesadilla
Who said comfort food can’t be healthy too? Make Garlicky Kale and Shallot Quesadillas when you want an easy, delicious, and nourishing lunch!
Overcome the “Midday Slump”
Do you ever feel tired, sluggish, and unmotivated as soon as 2 pm hits? We’re right there with you. Although our natural circadian rhythm dictates this “afternoon slump”, it can still be difficult to get through. One of my favorite ways to power through the dreaded afternoon drowsiness is to eat a substantial, nutrient-dense meal.
Rich in Vitamin K, Vitamin C, fiber, iron, calcium, and powerful antioxidants, Garlicky Kale and Shallot Quesadillas will become your saving Grace! These delicious quesadillas are simple to whip up and easy to prep. You’ll only need one skillet, a few ingredients, and 15 minutes tops. This flavorful quesadilla is sure to keep you going and feeling energized! How Popeye feels after eating spinach, is how you will feel after eating a garlicky kale and shallot quesadilla.
How to Achieve the Perfect Cheese Pull
Good Planet, Violife, Daiya, or Follow Your Heart vegan cheese brands are all the best options if you want an extra-stretchy, restaurant-worthy cheese pull.
Alternatively, make your own gooey vegan mozzarella that melts and stretches!
How to Make Garlicky Kale and Shallot Quesadillas
If you’re looking for the tastiest lunch recipe that takes less than 15 minutes to whip up, you’ve come to the right place. Garlicky kale and shallot quesadillas require only one skillet and 6 simple ingredients.
Gluten-Free Tortilla Shells: Try Mission Gluten-Free Tortilla Shells for the closest resemblance to a non-gluten-free quesadilla. They are stretchy, compact, and taste the exact same as a gluten-containing tortilla shell, so you won’t even know the difference! Siete Almond Flour Shells are also a great option for a minimal ingredient, plant-based tortilla shell. Alternatively, use any kind of tortilla shells for this recipe!
Leafy Kale: fresh leafy kale sauteed with garlic and shallots create the yummy and nutritious filling in this quesadilla. Leafy kale is rich in Vitamin C, Vitamin K, selenium, iron, calcium, fiber, and antioxidants.
Shallot: shallots are more subtle and delicate tasting than other onions, like yellow, sweet, and red. Sliced lengthwise and sauteed, shallots provide a nice, mild, onion-y flavor that pairs perfectly with the garlic and kale.
Fresh Garlic: chop your garlic and saute in a skillet with extra-virgin olive oil, shallots, and leafy kale to create the most aromatic sensation to ever grace your home. You’re welcome.
Extra-Virgin Olive Oil: alternatively, use any oil you have on hand.
Vegan Mozzarella: Use Good Planet, Violife, Daiya, or Follow Your Heart plant-based brands for an ultra-stretchy cheese pull.
Garlicky Kale and Shallot Quesadillas
Recipe Author: Nicole Riggs
Sauteed kale, shallots, and fresh garlic sandwiched between two crisp, gluten-free tortilla shells with gooey, melted vegan mozzarella. Enjoy with plant-based ranch, sour cream, infused oil or on its own!
Serving Size: I quesadilla
Equipment:
medium-large sized skillet, cutting board, measuring spoons, turner
Ingredients:
2 gluten-free tortilla shells (sub any soft tortilla shell)
1-2 leaves fresh curly kale, chopped
1 shallot, thinly sliced
2 cloves garlic, chopped
3 tbsp extra-virgin olive oil
1/2 cup vegan mozzarella shreds (or cheese of choice)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Instructions:
In a skillet, heat olive oil. Once hot, add shallot and chopped garlic. Saute on medium heat until translucent and fragrant.
Lower heat and add chopped fresh kale. Saute until wilted and cooked down.
Remove from pan and set aside. Add one tortilla shell to the pan and toast the top and bottom on medium heat until lightly crisp.
Top tortilla shell with half of the vegan mozzarella, then evenly spread on garlicky kale and shallot mixture. Top with the remainder of vegan mozzarella.
Sprinkle seasonings evenly onto the cheese, and cover with the second tortilla shell. Flip over and toast the bottom shell for 3-5 minutes or until lightly crisp.
Remove from skillet and slice into 4’s or 8’s. Sprinkle with vegan Parmesan and serve with dairy-free sour cream or Ranch dressing.
More Easy Vegan Lunch Recipes:
Mouthwatering roasted cabbage wedges that are crisp on the outside and tender on the inside. With creamy vegan cilantro sauce, this healthy, cruciferous meal will become your favorite weeknight dinner or side dish!
A nutritious, quinoa-based alternative to traditional pizza crust made naturally with 4 main ingredients. Vegan and gluten-free, this pizza crust is easy and simple, requiring no kneading, stretching or waiting for the dough to rise.
Garlic and tomatoes sautéed in olive oil and a blend of herbs, paired with spaghetti. This flavorful and aromatic dish makes the perfect hearty dinner.
