Greens-Stuffed, Cheese-Stuffed Quesadilla Recipe

Name: Greens-Stuffed, Cheese-Stuffed Quesadilla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons oil or butter, divided; 1 shallot, thinly sliced; 1 jalapeno, seeds and white membranes removed, thinly sliced; 1/4 teaspoon red chile flakes; 1 clove garlic, smashed, peeled, and roughly chopped; 1 pound cooking greens, like kale, mustard greens, dandelion, chard, ribs removed and roughly chopped; 1 teaspoon salt; 12 small corn tortillas; 1 cup crumbled feta cheese; 1/4 pound grated cheddar cheese; Salsa, lime wedges, and/or guacamole, for serving (optional)

Servings: persons

2 tablespoons oil or butter, divided
1 shallot, thinly sliced
1 jalapeno, seeds and white membranes removed, thinly sliced
1/4 teaspoon red chile flakes
1 clove garlic, smashed, peeled, and roughly chopped
1 pound cooking greens, like kale, mustard greens, dandelion, chard, ribs removed and roughly chopped
1 teaspoon salt
12 small corn tortillas
1 cup crumbled feta cheese
1/4 pound grated cheddar cheese
Salsa, lime wedges, and/or guacamole, for serving (optional)

1
Heat 1 tablespoon of butter in a large skillet. When hot, add the shallot, jalapeno, chile flakes, and garlic. Once the shallot is starting to soften and color, 3 to 5 minutes, add the washed greens, with water still clinging to their leaves. Season with salt and cook until very tender, 10 to 15 minutes, then set aside.
2
Heat the remaining tablespoon oil or butter in a skillet until shimmering/melted. Tilt the pan to distribute evenly across the surface. Add as many tortillas as will comfortably fit and cook on one side until they have softened, 2 to 3 minutes. Distribute cheese over the tortilla, then add a few tablespoons of the cooked greens to one side. Fold the tortilla in half with a spatula to cover the greens.
3
Cook until the tortilla begins to brown on one side, 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the cheese is melted, about 2 to 3 minutes more. Repeat until you've used all of the tortillas.
4
Keep warm in a 250u00b0 F until all of the quesadillas have been made. Serve with salsa, lime wedges, and/or guacamole or avocado slices.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons oil or butter, divided, 1 shallot, thinly sliced, 1 jalapeno, seeds and white membranes removed, thinly sliced, 1/4 teaspoon red chile flakes, and more.

Yes, Greens-Stuffed, Cheese-Stuffed Quesadilla falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greens-Stuffed, Cheese-Stuffed Quesadilla

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions