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Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce

Baby Kale and Mozzarella Quesadillas with Sriracha-Ranch Dipping Sauce
  • Category

    Appetizer

  • Cusine

    Mexican

Ingredients

5 oz. package Baby kale 

1/2 tsp. olive oil

4 flour tortillas

3/4 cup grated low-fat or full-fat mozzarella

1/4 cup Ranch dressing

1-2 tsp. Sriracha sauce 

Directions

Before you make the quesadillas, mix together the Ranch Dressing and Sriracha Sauce to taste to make the dipping sauce. Brush a large nonstick pan with the olive heat, heat the pan, and add the kale all at once. Turn kale until it’s all wilted and the turn off the heat. Turn the heat to medium under a second non-stick pan, lay a tortilla in the pan, and sprinkle on barely enough cheese to sparsely cover the surface of the tortilla. Spread half the wilted kale over the cheese and sprinkle another sparse layer of cheese over the kale. Lay the second tortilla on top of the cheese. Use a large turner to press down on the quesadilla until the cheese starts to melt and sticks the tortillas together. Then turn the quesadilla and continue to cook until it’s nicely browned on both sides and the cheese is all melted. Total cooking time for me was about 4 minutes, but it will depend on how hot your stove gets on medium. When the quesadilla is done, remove from the pan, use a long knife to cut it into fourths, and serve hot with the Sriracha-Ranch dipping sauce.