foodie friday: take 4

this week has been crazy. i’ve hardly been home before 10 o’clock each night, so i was looking forward to spend the evening refueling – cooking, reading, watching a movie. so, technically this isn’t foodie friday, but let’s pretend, okay? i came home around 5:30 tonight and headed straight to the kitchen to cook and i was definitely not disappointed!

Feta and Greens Stuffed Quesadillas



  • 2 tablespoons oil
  • 1/3 cup minced onion
  • 1 pound mixed cooking greens, such as kale, mustard and collard, ribs removed and leaves roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red chile flakes
  • 2 teaspoons minced garlic
  • 1 cup diced feta cheese
  • 12 corn tortillas
  • 1/4 pound low-moisture mozzarella, cut in small dice
  • of course, i didn’t have every ingredient (seriously europe, i love you but let’s talk about building a big grocery store so i can buy everything in one place!), so again: i substituted. i used kale and spinach for the greens, flour tortillas instead of corn, taco seasoning for chile flakes and a mild white cheese instead of mozzarella – and reduced the amount.

    In large (12-inch) skillet, heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until soft and beginning to color, 3-5 minutes. Add rinsed greens with any water clinging to leaves, along with salt, chile flakes, and garlic. Cook, stirring frequently, until greens are tender, 15-30 minutes (it took 3-4 minutes for the type of kale i used), depending on type used. Add water as necessary to keep skillet from drying out.

    When greens are cooked, stir in feta and remove from heat. Season to taste with salt.

    In large, heavy skillet or griddle, heat remaining oil over medium-high heat until shimming, using a spatula to spread evenly on surface. Add as many tortillas as will fit and cook on one side until softened, 2-3 minutes. Flip, then spoon 2-3 tablespoons of filling onto tortillas, along with some mozzarella. Use a spatula to fold tortillas in half.

    Cook until tortillas are golden and cheese is melted, 2-3 minutes per side. If necessary, keep cooked quesadillas in warm oven until all are cooked. Repeat with remaining tortillas and filling. Serve immediately.



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