Kale Quesadillas with Chihuahua® Cheese
Make kale quesadillas with Chihuahua® cheese for a vegetarian lunch or dinner that is melty, flavorful and easy to prepare.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vvsupremo.com.
Cooking tools:
- Saucepan
- Skillet
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Grater
- Serving platter
Ingredients
- 1½ Tbsp cooking oil
- ½ cup white onion, small dice
- 2 large garlic cloves, minced
- ½ cup plum tomatoes, seeded, diced
- 1/8 tsp salt or to taste
- ½ tsp. ground cumin
- 1 bunch (3 oz.) kale, stems removed, washed and rough chopped (2 ½ cups)
- ½ Tbsp. canned chipotle sauce
- 1/8 tsp ground black pepper
- 3 Tbsp. Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
- 2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®
- ½ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- 6 corn tortillas
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