I love kale. And I love anything that can be eaten in a tortilla, which in my experience is almost everything. And, as a good New Mexican, I love green chile. So ta-da! The kalesadilla was born. I don't know that using whole wheat tortillas and kale makes this super-healthy, but it could be worse and was certainly tasty. I originally started with about half the amount of green chiles in this recipe and found that it definitely needed more to be able to taste and appreciate them. Your mileage may vary.
Yield: 2 servings
Start to finish: 20 minutes
1/2 small bunch of kale (I used Italian, but any kind is fine)
Salt to taste
1/2 can (4 oz) diced green chiles
1/4 C shredded sharp cheddar cheese
2 or 4 whole wheat tortillas (depending on whether you fold or stack your quesadillas)
1. Strip the leaves from the kale stalks. Pile them on top of each other and slice finely. It will look like a fairly enormous pile of kale, but it will cook down to about 1/4 the size.
2. Heat olive oil in a large skillet and saute the kale until wilted and cooked down. Kale is one of the rare greens that actually needs to be cooked to access its full nutritional value, and it's also pretty tough, so don't worry about overcooking it.
3. While the kale is cooking, crack the eggs into a bowl, add salt, and beat until well-mixed.
4. Add the eggs to the pan with the kale. Add the green chiles. Stir constantly until the eggs are scrambled to your taste. (HINT: Leave them just a little more moist than you usually like them, since they will be on the heat again later.)
5. When the eggs are nicely set, spoon them into a bowl and set aside for the moment. Rinse out your skillet - or use another one if you're not picky about the number of dishes you have to do - and lightly coat it with butter. I just rub a stick of butter very quickly over the pan for this. You could use a little oil, of course, but I prefer the taste of butter on my quesadillas.
6. Place one tortilla flat in the pan. Sprinkle half the sharp cheddar cheese over the tortilla, then scoop half of the egg mixture onto one half of the tortilla. Fold the other half over the egg mixture, and brown the kalesadilla lightly on both sides.* Slice and serve!
*If you are a quesadilla stacker, spread the filling out over the entire tortilla and place another tortilla on top. Fair warning, though, you won't get as satisfyingly chunky a kalesadilla that way.