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These vegetarian quesadillas are spectacularly delicious. Kale cooked with garlic, tender mushrooms and creamy goat cheese are a match made in heaven. 239 calories and 6 Weight Watchers Freestyle SP
There are big changes just around the corner for our little family. After 17 years of living in Utah, we are packing up and heading towards a new adventure in Washington state. The move is bittersweet in so many ways. As excited as I am about being closer (much!) to my parents and long-time friends, and living close to the city that my heart never truly left (Vancouver, B.C.), it is heart-wrenching to leave the city and house where we've made such good friends, where we came to live after getting married and where our boys have grown up.
There are bound to be tears over the next few weeks - okay, there already has been a small river - as we pack our beloved home, say good-bye to friends, visit all of our old haunts and soak in one last look at the mountain view from our backyard. They will all remain in our hearts forever and we hope to come back for a visit from time to time.
And then we turn our sights to all that our new home, the Seattle area, has to offer. If you live in that area - Seattle, Kirkland, Bellevue, Woodinville, Redmond - we'd love to hear about your favorite restaurants, running and hiking trails, and activities! Just leave a comment below with your favorites. (And thank you!)
And now, let's talk about these quesadillas. When my husband drove the UHaul with our first load of possessions to a storage unit in Seattle, I was diving straight into the mushrooms. He's not a mushroom lover, so I take advantage of his occasional trips out of town to indulge myself in any mushroom recipe I can dream up.
These quesadillas are a cinch to make, and spectacularly delicious. Fresh kale, wilted with some garlic, tender mushrooms with a pinch of thyme and creamy, melted goat cheese, all encased in a golden brown tortilla. My mouth is watering just thinking about it!
Serve up these vegetarian quesadillas as a light lunch or dinner, or cut into smaller pieces and serve as appetizers.
Watch how easy it is to make these Kale & Mushroom Vegetarian Quesadillas:
Printable Recipe
Kale, Mushroom & Goat Cheese Quesadillas Recipe
Kale, Mushroom and Goat Cheese Quesadillas…A fantastic vegetarian recipe for lunch or appetizers! 239 calories and 7 Weight Watchers Freestyle SP
5 from 2 votes
Print Pin Rate
Course: Appetizers, Entrees
Cuisine: Latin American
Keyword: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 Servings
Calories: 239.3kcal
Author: Dara Michalski | Cookin' Canuck
Ingredients
- 2 teaspoons extra virgin olive oil
- 6 ounces crimini mushrooms thinly sliced
- ½ teaspoon dried thyme
- 2 cups chopped kale
- 2 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 whole wheat tortillas soft taco size
- 1 ounce 2 tablespoons chevre (goat cheese), room temperature
Instructions
Heat the olive oil in a large nonstick skillet set over medium heat. Add the mushrooms and cook until softened, about 4 minutes.
Stir in the thyme, kale and garlic. Cook until the kale is wilted, about 3 minutes. Season with salt and pepper.
Spread half of each tortilla with 1 tablespoon of goat cheese.
Heat a medium skillet over medium heat. Place one tortilla in the skillet and top the goat cheese half with half of the kale mixture. Fold over the tortilla.
Cook the until the quesadillas are golden brown and the cheese is melted, 2 to 3 minutes per side. Cut in half and serve. Repeat with the remaining ingredients.
Video
Notes
Weight Watchers Points: 7 (Freestyle SmartPoints), 7 (Points+)
Nutrition
Serving: 1Quesadilla | Calories: 239.3kcal | Carbohydrates: 27.5g | Protein: 10.4g | Fat: 11.8g | Saturated Fat: 3.7g | Cholesterol: 5mg | Sodium: 507.8mg | Fiber: 5.2g | Sugar: 1.7g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
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Reader Interactions
Comments
Julie
Very good. Love the goat cheese.Reply
Dara
Goat cheese makes everything better. 🙂
Reply
Lane & Holly @ With Two Spoons
I love the seasonal produce idea and I'm guilty of making mushroom recipes when my husband is our of town too! Good luck with the move, it will be fabulous!
Reply
Celeste Noland
These quesadillas look so good!Reply
Ana
What can I use instead of mushrooms?
Reply
Megan @ MegUnprocessed
What a great combo!!
Reply
SeattleDee
Omigosh, how did I miss this post! A belated welcome to the PNW, a gorgeous corner of the country with tons of activities to offer and an active food community. Take heart, the weather will definitely turn better and drier!
Now I'm off to try this tempting quesadilla recipe for brunch!
Reply
Bernadette
Made this two nights ago ... it was magnificent! I used swiss chard instead of kale ... (it's what I had on had).
Trying to go vegan .. the challenge is getting my husband on board .. he loved this too ... Hooray!
Thanks Cooking Canuck ...
Good luck with your move!!
Reply
Becky
I feel like this season of my life needs more quesadillas in it 🙂 These sound just perfect!! I hope you quickly adjust to life in Seattle!! You will surely be missed here in our little community!!
Reply
Stephanie
I've been following your blog for years, and live in Bothell, just north of Kirkland. You simply MUST go to Azul's in Mill Creek-- absolutely incredible Mexican food. I hope you can create some copycat recipes from one of their dishes, they are all really good! Try the fish tacos and a house margarita! And the chips and salsa are better than any where else I've ever had! Welcome to Seattle, it is truly the most beautiful place to live!
Reply
Katerina @ Diethood
Congrats on the big step you're about to make - Seattle is amazing!!
IF there was ever a way to get kale-haters to love kale, I think they should definitely start with these quesadillas!
Reply
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