Cheesy Kale-Artichoke Quesadillas {Lactose-Free; Gluten-Free Option}
Prep time: 
Cook time: 
Total time: 
Yield: 2 to 4 servings
Cheesy Kale-Artichoke Quesadillas are a fun spin on spinach-artichoke dip that will have even your pickiest eaters eating kale.
  • 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)
  1. 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.
  2. 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.
  3. 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.)
  4. Serve warm.
Artichoke Hearts: I like the marinated (not brined) artichoke hearts for this recipe, but either will work fine. If you use brined, rinse them well under cold running water and then drain.

Gluten-Free Option: Use corn or another type of gluten-free tortillas.
Recipe by An Edible Mosaicâ„¢ at