Kale, Ham, Cheese and Tomato Salsa Quesadillas
1 bunch kale, washed, dried
8 flour tortillas
½ cup Mexican tomato salsa
2 cups grated mozzarella
1 tbs vegetable oil
1 avocado, diced or smashed
1 bunch coriander
1 lime, cut into wedges
- Remove the centre stem from the kale, roughly chop leaves. Preheat chargrill or large frypan on high.
- 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.
- Cut quesadillas into quarters and top with avocado, coriander leaves and lime wedges.