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Kale Mushroom quesadilla

Today’s recipe cooks kale and hardy portobello mushrooms together in the instant pot to get a nice aromatic blend. Stuff it into a tortilla and call it a quesadilla 😬 
Prep Time10 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 8 Triangles

Equipment

  • Instant Pot

Ingredients

  • 1 tbsp Taco Seasoning
  • 1 tsp Mexican Oregano
  • 1 Red Onion chopped
  • 4 pods Garlic chopped
  • 1 cup Portobello Mushrooms chopped
  • 1 cup Baby Bella Mushrooms chopped
  • 1 bunch Red Kale chopped
  • 1 bunch Green Kale chopped
  • 4 Tortilla wraps medium sized
  • 2 tbsps Cheddar cheese

Instructions

  • Turn on the InstantPot on Saute mode
  • Start with oil, then add the seasoning powders and fry
  • Add onions and garlic, and stir
  • Add mushrooms and put the lid on and cook for 5 minutes
  • Open the lid and add the kale, press it down and put the lid; cook again for 5 minutes 
  • Season with Salt and mix well to combine; the stuffing must be dry with no liquid at the bottom 
  • Start a cast iron skillet, take a tortilla wrap and warm it lightly
  • Spread some cheese, spread a liberal layer of the stuffing
  • Top with more cheese and fold the tortilla into half and press for the cheese to melt and stick
  • Cut the wrap into 2 triangles and serve with a simple salsa dip.Â