Monday, March 24, 2014
Cheesy Bacon, Kale, & Artichoke Quesadillas
I know not all of you are Iowa State fans, but maybe you are quesadilla fans. I truly missed quesadillas after going gluten free. I tried making them with corn tortillas, but it just wasn't the same. I am happy to say that after trying Udi's gluten-free tortillas, one of my favorite Mexican indulgences is back on the menu.
This recipe is packed with some amazing ingredients! Layered with a bacon, fat-free mozzarella cheese, and a garlicky sauteed kale and artichoke mixture, these quesadillas are deliciously sneaky way to add some super veggies into your meal. You could easily make this dish vegetarian by omitting the bacon. Not gluten free? No problem! You could also use whole wheat or regular flour tortillas. My belly just prefers I keep mine gluten free.
Cheesy Bacon, Kale, and Artichoke Quesadillas
Nonstick cooking spray
4 cups kale, chopped
2 cloves garlic, minced
1 can quartered artichoke hearts, drained
8 slices center cut bacon, cooked and crumbled
1 cup shredded fat-free mozzarella cheese
4 plain tortillas (I used Udi's gluten-free tortillas)
Heat a large nonstick skillet over medium heat. Spray with nonstick cooking spray. Add the kale, garlic, and artichoke hearts. Cook, stirring occasionally, for 5-6 minutes or until the kale begins to wilt. Remove from heat. Place in a dish and set aside. When the skillet is cool enough to handle, rinse with warm water and wipe clean. Heat the skillet once again over medium heat. Place one tortilla in the bottom of the skillet. On one half of the tortilla, layer 1/4 of the kale mixture, 1/4 of the crumbled bacon, and 1/4 cup cheese. Fold the half without any toppings over the topping side. Cook for 3-4 minutes or until the tortilla begins to turn lightly brown. Using a large spatula, flip the to the other side. Cook another 3-4 minutes. Remove from the skillet and repeat with the remaining tortillas. Cut into triangles before serving.