Perhaps you’ve never thought of serving quesadillas as an appetizer, but these tasty Kale Pesto Quesadillas will change your mind. Don’t be surprised if these crowd-pleasers disappear almost as soon as you put the platter out.
- 4 cups chopped curly kale
- 1/3 cup olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup toasted pine nuts, or your favorite nut
- 1 clove garlic, minced
- Juice of ½ lemon
- ½ teaspoon salt
- Cooking spray
- 6 large gluten-free tortillas
- 1½ cups shredded cheddar jack cheese
Add the kale, olive oil, Parmesan cheese, nuts, garlic, lemon juice and salt to a food processor and blend until smooth, about 1 minute.
Heat a large pan over medium heat and spray with cooking spray. Spread half of a tortilla with about 2 tablespoons of kale pesto and top with ¼ cup shredded cheese. Fold the other half of the tortilla over and cook for 2 to 3 minutes on each side, until cheese is melted and tortilla is browned.
Repeat with remaining ingredients.
Nutrition Analysis: 370 cal, 6 g fat, 20 mg chol, 610 mg sodium, 27 g carbs, 1 g fiber, 1 g sugar, 12 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.