Spicy kale, feta and fried egg quesadillas

Another recipe I was collecting in my cooking book, now on my Blog cooking book :) 

Source for recipe and photo: Taste Magazine January / February 2015
Serves 4 - prep cooking 40 minutes

 60ml (1/4 cup) Cobram Light Flavour Intensity Extra Virgin Olive Oil
 1 large brown onion, finely chopped
 1 garlic clove, crushed
 2 1/2 teaspoon ground cumin
 200g baby kale
 1 lemon, rind finely grated, juiced
 130g (1 1/4 cups) coarsely grated fresh mozzarella
 150g reduced-fat smooth feta, crumbled
 100g grape tomatoes, sliced
 1 long fresh red chilli, thinly sliced
 8 multigrain tortillas
 4 eggs
 Baby kale, extra, to serve (optional)
 Baby herbs, to serve (optional)

  1. Preheat oven to 120°C/100°C 
fan forced. Line 2 baking trays 
with baking paper.
  2. Heat 1 tbs oil in a non-stick frying pan over medium-low heat. Cook onion, stirring, for 4 minutes or until golden. Add garlic and 
2 1⁄4 tsp cumin. Cook, stirring, for 1 minute or until aromatic. Stir in kale for 4 minutes or until wilted. Stir in lemon rind and 1 tbs juice. Season. Transfer to a bowl. Cool for 
5 minutes. Stir in cheeses.
  3. Combine tomato, chilli, 1 tbs juice and 2 tsp oil in a bowl. Season.
  4. Brush 1 tortilla with olive oil. Heat a non-stick frying pan over medium-low heat. Place tortilla, oil-side down, in pan. Spread with 1⁄4 of kale mixture. Top with a tortilla. Brush with oil. Press to seal. Cook, turning once, 
for 1-2 minutes each side or until golden. Transfer to prepared tray and keep warm in oven. Repeat with remaining tortillas and kale mixture.
  5. Heat remaining oil in pan over medium heat. Sprinkle remaining cumin over pan. Crack eggs into pan. Cook, basting with oil once, 
for 3-4 minutes for soft yolks or 
until cooked to your liking.
  6. Divide quesadillas among plates. Top with eggs, tomato mixture and extra kale and herbs, if using.
Per serve - 34g protein * 38g Fat * 41g Carbs * 6g Fibre * 657 Calories

Vic Lic

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