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1
For the sweet pepper sour cream sauce: Lightly rub the outside of the pepper with vegetable oil and broil about 6 inches from the heat for 58 minutes per side.
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2
Once blistered and blackened almost all over, place in a heatproof bowl and cover with plastic wrap, a dish towel, and a plate or pan for 15 minutes.
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3
Uncover and peel off skin by hand, then stem and seed.
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Dry on paper towels, roughly chop, and place in a blender or food processor once cooled.
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5
Add 1/4 cup of the sour cream and remaining sauce ingredients and blend until smooth.
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6
Stir in 1/2 teaspoon salt and remaining 1/2 cup sour cream by hand.
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7
Refrigerate until chilled, a day or more if time permits.
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8
For the quesadillas: Heat 1 tablespoon coconut oil over medium high in a 10-inch or larger cast iron skillet.
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Add peppers and onion and cook until well browned in places and mostly softened, stirring infrequently.
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Season with salt and pepper and transfer to a mixing bowl to cool.
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11
In the same skillet, heat remaining coconut oil over medium, sprinkle curry powder into the pan, and cook for 1 minute, stirring.
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Add kale, a generous pinch of salt, and lime juice.
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Stir occasionally until kale is completely wilted, 5 minutes or more.
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14
Remove to a cutting board, chop small, and add to the bowl of peppers and onions.
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15
When the vegetables are cool enough that they wont melt the cheese (refrigerate to speed this up), add both cheeses, cilantro, and salt and pepper to taste.
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16
Carefully wipe out the cast iron skillet with a damp cloth.
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While it heats over medium high, brush one side of each tortilla with vegetable oil.
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Lay one tortilla oil side down in the skillet, top with about 3/4 cup filling and spread filling about 1/2 inch short of the edge.
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Top with a second tortilla, oil side out.
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Press down on the quesadilla for 1020 seconds with a big spatula, then continue to fry for a few minutes until lightly browned and the cheese is melting well.
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21
Use the spatula to flip the quesadilla over and cook until browned on the other side.
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22
Scoop any loose filling out of the pan so it doesnt burn.
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23
Repeat to make remaining quesadillas.
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24
After quesadillas have cooled slightly, cut into fourths and serve with salsa, lime wedges, and the sauce.
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Notes: 1.
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See link to the blog post for more useful details on make ahead options, cook times, and ingredients.
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2.
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The quesadillas are gluten-free, and vegetarian if you use vegetarian cheese.
