I grew up in Arizona where Mexican food was on the menu at every restaurant, but it wasn’t until college that I discovered the quesadilla. What a wonder of a food!  The quesadilla seems to me to be Tex Mex, but I am not from Texas, so I don’t understand what Tex Mex is. 🙂  The closest thing we had was a cheese crisp, which is a buttered tortilla topped with grated cheddar cheese and baked in the oven.  The edges come out crispy and the grease from the cheese drips while you eat it.  It was served on a baking sheet, so you quickly devoured it; usually with lots of ketchup.  Don’t mock it unless you’ve tried it!

Since college my love for Mexican food has turned into a love for all ethnic cuisines.  Though the quesadilla seems more American than ethnic, they are high on my list of snackable foods (mostly cheese and crackers).  What I love about quesadillas is that possibilities are endless.  Simply layer your desired vegetables and cheese in between two tortillas and heat until the cheese melts.  You are only limited to your imagination and number of toppings that will stay in between the tortillas.

I made this quesadilla after a long day of running errands and boy did it hit the spot.

Ingredients (makes 1 quesadilla)

  • 4 slices of portabella mushroom
  • 1/2 of a shallot minced
  • 1 garlic clove minced
  • A few handfuls of kale
  • 2 Tbs grape seed oil
  • salt and freshly ground pepper to taste
  • a few ounces of goat’s milk gouda cheese or sheeps milk cheese
  • 2 whole wheat flour tortillas


  1. Preheat oven to 400 deg. F.  In a medium mixing bowl, combine mushrooms, shallot and garlic with 1 Tbs of oil.  Line a baking sheet with parchment paper and lay out the mushrooms, spreading the remaining shallot and garlic on top.  Sprinkle with salt and pepper.
  2. Bake for 20 minutes, turning in between, until brown.
  3. Heat the remaining oil in a pan over medium heat and saute the kale until it absorbs the oil.  Add salt and pepper to taste.  Reduce heat to low, add a few tablespoons of water and cover.  Cook the kale until it reaches the desired tenderness.
  4. With a skillet over medium heat, warm both sides of each tortilla; leaving the second tortilla in the skillet.  Layer the mushrooms, kale, and cheese and then the second tortilla.
  5. Heat the quesadilla on both sides until brown.  Cover with a lid to speed up the melting of the cheese.
  6. Slice and enjoy!