INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 tablespoon light olive oil
- 1/2 medium onion, chopped small
- 2 cups chopped kale
- 3 cloves garlic, crushed
- 1/2 cup chopped artichoke hearts, drained well (see Note)
- 1/2 of an 8 oz tub of GO VEGGIE Vegan Classic Plain Cream Cheese
- 1/2 of a 7 oz bag of GO VEGGIE Lactose and Soy Free Mozzarella Shreds
- 4 (8-inch) soft tortillas
INSTRUCTIONS
- 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.
- Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
