Spicy kale, feta and fried egg quesadillas

Recipes / Eggs

Put a spicy spin on Mexican night with these delish quesadillas - packed with kale and cheesy goodness!

Recipe «Spicy kale, feta and fried egg quesadillas» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 60ml extra virgin olive oil, 1 large brown onion, finely chopped, 1 garlic clove, crushed, 2 1/2 tsp ground cumin, 200g baby kale , 1 lemon, rind finely grated, juiced, 130g coarsely grated fresh mozzarella, 150g smooth feta, crumbled , 100g grape tomatoes, sliced, 1 long fresh red chilli, thinly sliced, 8 multigrain tortillas, 4 eggs, Baby kale, extra, to serve, Baby herbs, to serve.

Ingredients:

  • 60ml extra virgin olive oil 
  • 1 large brown onion, finely chopped 
  • 1 garlic clove, crushed 
  • 2 1/2 tsp ground cumin 
  • 200g baby kale 
  • 1 lemon, rind finely grated, juiced 
  • 130g coarsely grated fresh mozzarella 
  • 150g smooth feta, crumbled 
  • 100g grape tomatoes, sliced 
  • 1 long fresh red chilli, thinly sliced 
  • 8 multigrain tortillas 
  • 4 eggs 
  • Baby kale, extra, to serve 
  • Baby herbs, to serve 

Instructions

  1. Preheat oven to 120°C/100°C 
fan forced. Line 2 baking trays 
with baking paper.
  2. Heat 1 tbs oil in a non-stick frying pan over medium-low heat. Cook onion, stirring, for 4 minutes or until golden. Add garlic and 
2 1⁄4 tsp cumin. Cook, stirring, for 1 minute or until aromatic. Stir in kale for 4 minutes or until wilted. Stir in lemon rind and 1 tbs juice. Season. Transfer to a bowl. Cool for 
5 minutes. Stir in cheeses.
  3. Combine tomato, chilli, 1 tbs juice and 2 tsp oil in a bowl. Season.
  4. Brush 1 tortilla with olive oil. Heat a non-stick frying pan over medium-low heat. Place tortilla, oil-side down, in pan. Spread with 1⁄4 of kale mixture. Top with a tortilla. Brush with oil. Press to seal. Cook, turning once, 
for 1-2 minutes each side or until golden. Transfer to prepared tray and keep warm in oven. Repeat with remaining tortillas and kale mixture.
  5. Heat remaining oil in pan over medium heat. Sprinkle remaining cumin over pan. Crack eggs into pan. Cook, basting with oil once, 
for 3-4 minutes for soft yolks or 
until cooked to your liking.
  6. Divide quesadillas among plates. Top with eggs, tomato mixture and extra kale and herbs, if using.