Categories: Meals
Ingredients
- 2 Farm Eggs
- 4 Corn Tortillas
- 6 Ounces Monterey Jack Cheese
- 1 Avocado
- 1 Bunch Cilantro
- 1 Bunch Kale
- 1 Clove Garlic
- 3 Ounces Radishes
- 1 Lime
- 1 Teaspoon Quesadilla Spice Blend (Ancho Chile Powder, Chipotle Chile Powder & Ground Cumin)
- 1/4 Cup Mexican Crema
Directions
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Wash and dry the fresh produce. Using a peeler, remove the rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese. Pit, peel and medium dice the avocado; place in a bowl. Toss the avocado with the juice of 2 lime wedges; season with salt and pepper. Pick the cilantro leaves off the stems; discard the stems. Cut off and discard the stem ends of the radishes; cut into thin matchsticks and place in a bowl of ice water.
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In a bowl, combine the crema and the juice of the remaining lime wedges; season with salt and pepper to taste.
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In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the kale, ¼ cup of water and (reserving a pinch) as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the water has evaporated and the kale has wilted. Add the lime zest. Cook, stirring occasionally, 30 seconds to 1 minute, or until well combined. Season with salt and pepper to taste. Transfer to a plate.
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Place the tortillas on a clean, dry work surface. Divide the cheese and cooked kale between 2 of the tortillas; top with the remaining tortillas. Wipe out the pan used to cook the kale. Add 2 teaspoons of olive oil; heat on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are crispy and the cheese has melted. Divide between 2 plates and set aside in a warm place. Wipe out the pan.
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In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack in the eggs, keeping them separate; season with salt and pepper. Cook 1 to 3 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Remove from heat.
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Top each cooked quesadilla with a fried egg; season with salt and pepper. Garnish with the seasoned avocado, lime crema, radishes (draining before adding), remaining spice blend and cilantro. Enjoy!