Modern & Fun Virginia Wedding Photographer » Creative and fun Virginia Wedding Photography

Masthead header

Creamy Mushroom and Kale Quesadillas

Though I haven’t been doing so great at it lately, my resolve to eat healthier this year still lives on! I keep telling myself all of my bad eating these past couple weeks is okay though because in order to really live a healthy lifestyle you have to have balance…and some of that means treating yourself! TREAT YO SELF 2013! Anyone get that shameless Parks and Rec reference? Tom Haverford ftw!

These kale and mushroom quesadillas don’t feel taste like “healthy food” to me, even though they essentially are! They’re creamy, cheesy, toasty wonderful-ness that will only cost you about 310 calories per quesadilla. They’re also really easy to make, which is a bonus because I never feel like I really have the time to cook a good meal.

I found this recipe on Pinterest (where else??) and adapted the recipe from Eat Live Run. Her recipe was awesome, but I just used what I had on hand to make the quesadillas and they turned out great! I love recipes that you can adapt like that to use up whatever you might have left hanging around in your fridge! I was thinking these quesadillas could also be great with shrimp, or with spinach instead of kale!


Mushroom and Kale Quesadillas

(serves 3-4)

2 Flour tortillas for each quesadilla (I used the fajita size)
1/2 Red onion, chopped
3oz Whipped cream cheese
1 1/2 cups Chopped kale (I used the organic tuscan Kale from Trader Joe’s)
1/4 cup shredded Mozzarella cheese
10 oz chopped mushrooms (I used baby bella, but any will do)
Garlic salt
1 tbs butter

Melt butter in a large skillet, then saute mushrooms and onions until onions are soft. Add kale and garlic salt and cook until kale has wilted. Then go ahead and add in your cream cheese! Let it melt and then mix it up! Set this mixture aside and warm up another skillet for the tortillas. Spread about a quarter of the mushroom mixture onto one tortilla then top with mozzarella cheese to taste and another tortilla. Heat for 1-2 minutes on each side…just long enough for them to get toasty and golden brown!

I served my quesadillas with homemade salsa, which is literally the easiest thing ever to make! It’s just a chopped tomato, a quarter or so of red onion, and half of a jalapeno diced finely mixed with a squirt of lime juice and a few dashes of garlic salt to taste! You can make it spicier or milder depending on how much jalepeno you add.



Leave a Comment

nom nom nom. This looks so yummy!

Yes please!! 🙂 Cream cheese is a new idea!

I love the idea of putting cream cheese in too! Sounds delicious!

This look good! Oh Pinterest yes…i have a ton of saved recepies that i don’t know if i’ll ever try 😀

Your email is never published or shared. Required fields are marked *