Potatoes are mashed with kale and seasoned with nutmeg and cayenne pepper before they’re layered in between smoked Gouda cheese and caramelized onions. The Dutch dish boerenkool gets a tortilla twist as it’s transformed into these fusion quesadillas. This recipe comes to us from Emily of Well Fed, Flat Broke.
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 4 medium Russet potatoes, peeled and diced
- 4 cups kale, packed, chopped finely
- 1/2 cup plain lowfat yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- salt, to taste
- 2 cups Gouda cheese, grated
- 2 cups cheddar cheese, grated
- 8 low fat whole wheat flour tortillas
Place 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the onion and sauté for 3-4 minutes, or until the onion begins to soften and become fragrant. Reduce heat to medium-low and cook 25-30 minutes more, or until onions have caramelized and are deeply browned.
While the onions are cooking, bring a large pot of water to a boil over medium-high heat. Add the diced potatoes and cook 10-20 minutes, or until the potato pieces are tender when pierced with a fork.
Stir the chopped kale into the pot and cook for 3 minutes more, or until the kale begins to become tender. Drain.
Mash the potatoes with the remaining olive oil, garlic and yogurt. Season with the nutmeg, cayenne pepper and salt to taste.
Spread a tortilla on nonstick skillet over medium-high heat. Place 1/8 of the potato mixture in one one side of tortilla, then 1/8 of the cheese and top with 1/8 of the caramelized onion. Cook for 2-4 minutes, fold the other side of the quesadilla over to close it, flip and cook another 2-4 minutes on the other side, or until the cheese has melted to preference. Repeat with the remaining tortillas and fillings until you are out of ingredients and enjoy!