- 2 whole wheat tortillas
- 1/4 cup Zengarry Smokey Jalapeño Cashew Cheese
- 2 handfuls of kale, stems removed
- 2 green onions chopped
- 3 Tbsp. of your favourite salsa
Chop the kale into bite sized pieces and sauté in a splash of water until wilted and softened.
Spread Zengarry Smokey Jalapeño Cashew Cheese on one of the tortillas. Sprinkle with sautéd kale, green onions and salsa. Top with the second tortilla. Warm a non-stick skillet. Add your quesadilla to the skillet without oil or anything. Toast on one side for 3 minutes or so until it's golden. Flip it over and toast the other side.
Top with my easy Four Ingredient Guacamole, cherry tomatoes, chopped cilantro or whatever you like.