Baby Kale-sadillas!

Once upon a time, there was a food blogger who fell in love with a salad shaker.

At Camp Blogaway, my favorite swag-bag item was the Organic Girl Greens Salad Shaker. I use it at least two or three times a week to take salad to work for lunch. It’s got a spiffy lid with a built-in cup for salad dressing and the side of the shaker has a fork holder! Basically, it’s the perfect lunch companion.

Not only do I love the shaker, I’ve totally fallen in love with Organic Girl products! Their commitment to high quality, clean, organic, leafy greens aren’t just fluffy words on a package. They live it and it shows in the flavor and freshness of their merchandise. Seriously! Read about them HERE!

My hands-down favorite for a long time had been Organic Girls baby spinach. Now, the newest addition to their line-up, 100% Organic Baby Kale, has stolen my heart. Don’t tell the spinach. I don’t want to hurt its feelings.

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While I am excited to have Baby Kale salad at lunch, I’m more excited about the opportunity to try Kale in other things. Case in point, this fantastic Kale-sadilla! Simple and filling, these were a tasty twist for meatless monday!

I used corn tortillas, queso fresco, red pepper flakes and a handful of Organic Girl 100% Baby Kale!

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The corn tortillas totally make this meal hearty. The rich corn flavor balances nicely with the mildness of the queso fresco. Adding a bit of spice from the pepper flakes and a delightful and surprising crunch from the Baby Kale perfectly rounds out these out-of-the-ordinary Kale-sadillas!

babykalesadilla

My youngest son says he can’t wait to make these again as an after-school snack! That’s certainly a snack I can support! Make them yourself, for dinner or after school! I guarantee you’ll fall in love with Kale in a whole new way.

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Baby Kale-sadillas!

Ingredients

8 corn tortillas

2 cups Organic Girl Greens 100% Baby Kale

2 cups crumbled Queso Fresco

Crushed Red Pepper Flakes – to taste

Instructions

Place 1 corn tortilla in a non-stick skillet.

Spread 1/2 cup crumbled queso fresco on tortilla.

Sprinkle red pepper flakes over crumbled cheese. Use a little or a lot, depending on how spicy you want your quesadilla.

Layer 1/2 cup Organic Girl Baby Kale over the pepper flakes and cheese.

Lay another tortilla on top.

Cook 3 minutes over medium flame until tortilla is lightly browned and the cheese is beginning to melt.

Carefully flip the Kale-sadilla and continue to cook for another 1 -2 minutes.

Remove from heat and let sit for 2 minutes.

Cut into quarters and enjoy!

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