Cheesy Kale-Artichoke Quesadillas are a fun spin on spinach-artichoke dip that will have even your pickiest eaters eating kale.
I’m pretty bad about sticking to weekly themed dinners, like Meatless Mondays, Taco Tuesdays, Fish Fridays, etc. Not because we don’t eat meatless meals, fish, or tacos, but because when we do, it’s on any random day.
Speaking of tacos though, my mom makes absolutely killer homemade soft corn tortillas. I mean, they’re the stuff dreams are made of. Crispy along the outside, chewy inside, and addictively delicious even as-is without taco fillings! That being said, she set the bar pretty dang high and I don’t feel like I can follow suit, so tacos are a rare thing in our house unless mom is cooking. (I’m telling you, her tortillas have all but ruined other tacos for me.)
But I still like my Tex-Mex, things like chicken enchiladas, refried bean burritos, margarita mocktails, and quesadillas. As you’ll notice, cheese is the common denominator in most of these (because yum), and it’s a complete bonus if I can get a few extra veggies in as well. Here kale and artichoke up the veggie intake for cheesy quesadillas that even kiddos will go crazy for.
To keep this lactose-free, I used GO VEGGIE Vegan Classic Plain Cream Cheese, which adds great creamy texture, but I think the GO VEGGIE Chive & Garlic Cream Cheese would also be great here. GO VEGGIE Lactose and Soy Free Mozzarella Shreds turn into melty perfection while keeping these quesadillas lactose and cholesterol-free. To keep this recipe gluten-free, just be sure to use a gluten-free tortilla option!
Do you do weekly themed dinners like Taco Tuesdays at your house?
- 1 tablespoon light olive oil
- ½ medium onion, chopped small
- 2 cups chopped kale
- 3 cloves garlic, crushed
- ½ cup chopped artichoke hearts, drained well (see Note)
- ½ of an 8 oz tub of GO VEGGIE Vegan Classic Plain Cream Cheese
- ½ of a 7 oz bag of GO VEGGIE Lactose and Soy Free Mozzarella Shreds
- 4 (8-inch) soft tortillas (see Note)
- Heat the oil in a large skillet over medium to medium-low heat. Add the onion, kale, and garlic, and cook until the onion is softened and the kale is wilted, about 5 minutes, stirring frequently. Turn the heat down to low and stir in the artichoke hearts and cream cheese.
- Spread the creamy kale/artichoke mixture out on 2 of the tortillas, and then sprinkle on the mozzarella shreds. Place a tortilla on top of each.
- Cook the quesadillas on a griddle until golden brown on both sides, about 3 to 5 minutes per side. (Or use a large nonstick skillet to cook the quesadillas 1 at a time.)
- Serve warm.
Gluten-Free Option: Use corn or another type of gluten-free tortillas.
Disclosure: I received the GO VEGGIE products that I used in this recipe for free, and I also received compensation for developing the recipe. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.