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Curry and Kale Quesadilla

Mixing cultures again. Your favorite curry folded in a tortilla, with melted cheese and sauteed kale.

Quesadilla Ingredients:

Curry Chicken, recipe below

1 bunch of Kale, stems removed and chopped

Braggs Olive Oil

Daiya Mozzarella Shreds

Flour tortillas

Follow Your Heart Sour Cream

Curry Chicken ingredients:

1/2 onion, chopped

2 tablespoons of crushed garlic

4-6 tablespoons of earth balance butter

2-3 tablespoons of curry powder

1 tablespoon of chicken less flavor

1 teaspoon of paprika

1 tablespoon of dried parsley

1/2 teaspoon of turmeric

1 cup almond milk mixed with 1 tablespoon of cornstarch

1 tablespoon of apple cider vinegar

1 package of Beyond Meat chicken, chopped

Garlic salt

Olive Oil


Saute your chopped kale in a drizzle of olive oil for roughly 3-5 minutes

Season with garlic salt and set aside

Using same pan sauté your onion in 1 tablespoon of olive oil over medium high heat

Saute for 5 minutes

Add in 2 tablespoons crushed garlic and 4-6 tablespoons of earth balance butter

Mix well

Add in your chicken

Add in curry powder chicken-less flavor, parsley, turmeric, paprika and salt

Stir in 2/3 cup of water, milk and cornstarch mix

Continue to cook stirring often

Add in your apple cider vinegar

Turn off heat and allow to cool briefly, sauce should be starting to thicken.

Create quesadilla ( I did mine in a waffle maker)

Place down 1 tortilla

Sprinkle one half generously with cheese, followed by curry chicken, kale and more cheese

fold over

place into hot waffle iron and cook until cheese is melted

Top with Sour Cream

Serve and Enjoy!


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