Gluten Free Kale And Bell Pepper Quesadillas Recipes

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GLUTEN-FREE KALE AND BELL PEPPER QUESADILLAS



Gluten-Free Kale and Bell Pepper Quesadillas image

These delicious veggie-packed quesadillas make a great meatless lunch or dinner.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 4

Number Of Ingredients 11

1 teaspoon olive oil
1 cup sliced yellow onion
1 red bell pepper, cut into strips (2x1/4x1/4 inch)
1 bunch (8 oz) fresh kale, ribs removed, coarsely chopped (6 cups)
3 tablespoons water
1/2 teaspoon salt
8 soft corn tortillas (6 inch)
1 cup shredded pepper Jack cheese (4 oz)
Cooking spray
1/4 cup salsa
1/4 cup gluten-free reduced-fat sour cream, if desired

Steps:

  • Place cookie sheet in oven. Heat oven to 200°F. In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook onion in oil about 5 minutes or until translucent. Add bell pepper; cook about 5 minutes or until softened. Add kale; cook about 5 minutes or until wilted. Add water and salt; cook 5 minutes, stirring frequently. Set aside.
  • Arrange 4 tortillas on work surface. Sprinkle 2 tablespoons cheese evenly over each tortilla. Divide kale mixture among tortillas (about 1/2 cup each), spreading to within 1/2 inch of edge. Sprinkle another 2 tablespoons cheese over kale on each tortilla. Top each with another tortilla.
  • Wipe out skillet with damp paper towel. Heat over medium heat. Spray both sides of quesadillas with cooking spray. Cook quesadillas 3 to 5 minutes on each side until golden brown. Transfer to oven to keep warm while cooking remaining quesadillas. Cut into wedges; serve with salsa and sour cream.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Quesadilla, Sodium 640 mg, Sugar 5 g, TransFat 0 g

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