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Pepper Jack Kale Quesadillas

Pepper Jack Kale Quesadillas

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 19 minutes

Ingredients: Add ingredients to List

1/2 bunch kale, rinsed (about 1/2 pound or 4 cups)
1 cup shredded pepper jack cheese
1/4 cup canned green chilies, chopped (found in the International aisle)
1/2 teaspoon cumin
1 1/2 teaspoons chili powder, or to taste
8 (8- to 9-inch) each flour whole-wheat tortilla
1 16 oz can fat-free refried beans
3 sprays olive oil cooking spray

directions:

Optional Toppings:jalapeno chilies, sliced into thin rings, seeds removed, guacamole, nonfat plain Greek yogurt, salsa
1. Fill a large saucepan with 4 cups water and bring to a boil over high heat. While water heats, slice kale leaves off the stems. Discard stems and chop the leaves into bite-size pieces. When water comes to a boil, add kale and boil for 6 to 7 minutes, until kale is cooked through. Drain in a strainer, shaking several times to help cool. When cool, squeeze out any excess water.
2. While kale cooks, preheat oven to 250 degrees. Have ready a large baking sheet. In a medium bowl, combine the cheese, green chilies, cumin, and chili powder.
3. Place 4 tortillas on a work surface and spread each with refried beans, leaving about a 1/2-inch space around the edge; use the whole can.
4. Heat a large nonstick skillet over medium heat and spray with cooking spray. Place one of the tortillas spread with beans in the skillet. Spread about 1/4 cup of the cheese mixture over the center, and top with a quarter of the kale. Place a second tortilla on top and press down slightly. When bottom tortilla is lightly browned, about 2 minutes, spray top tortilla with cooking spray and turn. Quesadilla is done when cheese is melted, about another 2 to 3 minutes. Repeat with remaining tortillas to make 4 quesadillas. Transfer each to the baking sheet to keep warm in the oven while making the remaining quesadillas.
5. To serve, cut each quesadilla into 6 wedges (a pizza cutter or kitchen scissors works well). Serve warm, with your choice of toppings in small bowls on the side.
Source: Hannaford fresh Magazine, November - December 2011

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Quantity Ingredients  
1/2 bunch kale, rinsed (about 1/2 pound or 4 cups)  
1 cup shredded pepper jack cheese  
1/4 cup canned green chilies, chopped (found in th  
1/2 teaspoon cumin  
1 1/2 teaspoons chili powder, or to taste  
8 (8- to 9-inch) each flour whole-wheat tortilla  
1 16 oz can fat-free refried beans  
3 sprays olive oil cooking spray  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 520 kcal (26%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 5 g (25%)
Cholesterol 30 mg (10%)
Sodium 1120 mg (46%)
Total Carbohydrates 68 g (22%)
Dietary Fiber 11 g (44%)
Protein 23 g (38%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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