Kale, Ham, Cheese and Tomato Salsa Quesadillas

Makes 4


1 bunch kale, washed, dried
8 flour tortillas
½ cup Mexican tomato salsa
200g ham
2 cups grated mozzarella
1 tbs vegetable oil
1 avocado, diced or smashed
1 bunch coriander
1 lime, cut into wedges


  1. Remove the centre stem from the kale, roughly chop leaves. Preheat chargrill or large frypan on high.
  2. Spread half the tortillas with tomato salsa. Top with kale, ham and mozzarella. Sandwich together with remaining tortillas. Brush both sides tortillas with oil. Chargrill, weighted with a heavy pan or pressing down with a dinner plate, in batches if necessary, for 2-3 minutes each side until golden and charred.
  3. Cut quesadillas into quarters and top with avocado, coriander leaves and lime wedges.