- 1 cup kale
- 1/2 tsp minsed garlic (1 glove)
- 1 tsp olive oil
- Brown rice tortilla
- 1/2 avocado, mashed
- 2 tbsp sun dried tomato
- 1/4 cup Daiya mozzarella
- 6 sliced kalamata olives, pitted and sliced
- Nonstick canola cooking spray
Carefully fold the side with the avocado over the other. Spray with nonstick cooking spray and turn the burner on to medium-high heat. Cook for approximately 5 minutes (until the tortilla on the bottom is nicely golden brown underneath and the cheeze starts to melt.) Press it down with a spatula occasionally to help it cook thoroughly.
Carefully slide the spatula under the quesadilla and flip it. Since the quesadilla is packed with ingredients, it’s a little heavy and harder to flip so I lifted the frying pan up a bit and tilted it to make it a quicker, closer flip over and barely lost any ingredients. If you do lose any fillings, simply remove from heat and very carefully tuck them back in with the spatula or kitchen utensil. Do NOT use your fingers.
Cook the other side for another 5 minutes until the bottom is also golden brown. Remove from heat onto a plate, cut in half and enjoy!
This was SO good, if you try this recipe please let me know your thoughts!