This Vegan Kale Quesadilla with fresh, homemade Pico de Gallo featuring our Jalapeño Green Apple sauce is sure to please!
1 whole wheat tortilla
1/2 C. vegan shredded cheese
1 C. chopped kale (just leafy part, no rib)
1 minced shallot
1 tbsp avocado oil (or any high heat safe, neutral oil)
HEAT a small—medium size pan over medium heat with the oil, then sauté the shallot until softened and lightly golden.
ADD in the chopped kale and let sauté until slightly wilted.
HEAT up a large enough pan to place the tortilla into.
PLACE tortilla in the pan and cover one half of the tortilla with 1/4 C. vegan shredded cheese.
LAYER on the sautéed shallot and kale and sprinkle on top with remaining 1/4 C. of cheese.
FOLD the empty tortilla side over everything, to seal it all up.
COOK for 2 mins on each side, or until slightly browned and crispy.
SLICE into triangles and serve with pico de Gallo, and garnish with a lime twist.
Pico de Gallo:
2 diced roma tomatoes
2 tbsp chopped red onion
2 tbsp finely chopped fresh cilantro
juice of 1 lime
1-2 tbsp Saucy Lips Jalapeño & Green Apple sauce
sea salt and ground black pepper to taste
MIX all ingredients together and serve over the Kale Quesadilla
*NOTE: For even better results, let marinate 2hrs - over night in the fridge (this pico de gallo get’s even better over time).
Recipe Credits: @thenoshingfox