Hominy-Kale Quesadilla
 
 
by:
Serves: Makes 6 large half quesadillas serving 4 to 6
Ingredients
  • 2 tablespoons pure olive oil
  • 8 ounces kale, stemmed, washed and coarsely chopped (about 8 cups)
  • 2 large garlic cloves, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 can hominy, drained (or 1 can beans)
  • 6 medium (8-inch) flour tortillas
  • 1½ cups Pepper Jack cheese, grated
  • ¼ cup each: chopped fresh cilantro and sliced scallion greens
Instructions
  1. Adjust oven rack to lowest position and heat oven to 400 degrees. Heat a medium skillet on low heat. Heat oil in a second large skillet over medium-high heat, and add kale; sauté until soft and starting to color, 4 to 5 minutes. Add garlic, cumin, and oregano; sauté until fragrant, about 30 seconds. Add hominy; continue to sauté until mixture is dry and is just starting to stick to the pan, about 1 minute longer. Turn onto a plate and set aside.
  2. Meanwhile, turn heat under medium skillet to medium-high heat. When wisps of smoke start to rise from the pan, add a flour tortilla, cook until spotty brown, about 30 seconds on the first side and 15 seconds on the second side; repeat with remaining tortillas, folding them in half immediately and then laying them on a large (18- by 12-inch) rimmed baking sheet. (You should be able to fit 3 rows of 2.)
  3. Sprinkle a portion of half the cheese over the bottom of each tortilla, top with a portion of filling (a scant ⅓ cup) and sprinkle with scallions and cilantro and remaining cheese.
  4. Bake quesadillas until heated through and crisp, about 15 minutes. Cut each into 4 triangles and serve with salsa and sour cream.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/hominy-kale-quesadilla/