Gluten Free Kale And Bell Pepper Quesadillas Food

GLUTEN-FREE KALE AND BELL PEPPER QUESADILLAS

Gluten-Free Kale and Bell Pepper Quesadillas image

These delicious veggie-packed quesadillas make a great meatless lunch or dinner.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 cup sliced yellow onion
1 red bell pepper, cut into strips (2x1/4x1/4 inch)
1 bunch (8 oz) fresh kale, ribs removed, coarsely chopped (6 cups)
3 tablespoons water
1/2 teaspoon salt
8 soft corn tortillas (6 inch)
1 cup shredded pepper Jack cheese (4 oz)
Cooking spray
1/4 cup salsa
1/4 cup gluten-free reduced-fat sour cream, if desired

Steps:

Place cookie sheet in oven. Heat oven to 200°F. In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook onion in oil about 5 minutes or until translucent. Add bell pepper; cook about 5 minutes or until softened. Add kale; cook about 5 minutes or until wilted. Add water and salt; cook 5 minutes, stirring frequently. Set aside.
Arrange 4 tortillas on work surface. Sprinkle 2 tablespoons cheese evenly over each tortilla. Divide kale mixture among tortillas (about 1/2 cup each), spreading to within 1/2 inch of edge. Sprinkle another 2 tablespoons cheese over kale on each tortilla. Top each with another tortilla.
Wipe out skillet with damp paper towel. Heat over medium heat. Spray both sides of quesadillas with cooking spray. Cook quesadillas 3 to 5 minutes on each side until golden brown. Transfer to oven to keep warm while cooking remaining quesadillas. Cut into wedges; serve with salsa and sour cream.

Nutrition Facts : Calories 310, Carbohydrate 37 g, Cholesterol 25 mg, Fat 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Quesadilla, Sodium 640 mg, Sugar 5 g, TransFat 0 g

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