Kale & White Cheddar Quesadillas

with Radishes & Fried Eggs

35 MIN

2 Servings

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From the Test Kitchen

Chefs, it’s hard to improve upon the simple combination of crispy tortillas and melted cheese—but a layer of hearty greens and a topping of fried eggs does the job. Our quesadillas feature the flavors of white cheddar and Mexican-spiced kale (we’re using a warming blend that includes ancho and chipotle chile powders). Thin-sliced radishes give the dish a classic touch of refreshing contrast.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

2 Cage-Free Farm Eggs
4 Corn Tortillas
3 Radishes
1 bunch Kale
1 clove Garlic
1 Lime
3 oz White Cheddar Cheese
2 Tbsps Crème Fraîche
1 tsp Quesadilla Spice Blend (Ancho Chile Powder, Chipotle Chile Powder & Ground Cumin)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Quarter the lime. Grate the cheese. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.

2 Cook the kale:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the garlic and kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the kale is slightly wilted. Add ¼ cup of water and up to 3/4 of the spice blend, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 3 to 5 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.

3 Make the lime crème fraîche:

While the kale cooks, in a bowl, combine the crème fraîche and the juice of the remaining lime wedges; season with salt and pepper to taste.

4 Assemble & cook the quesadillas:

Place the tortillas on a clean, dry work surface. Divide half the cheese between 2 of the tortillas; top with the cooked kale and remaining cheese. Season with salt and pepper. Complete the quesadillas with the remaining tortillas. Wipe out the pan used to cook the kale. Add 2 teaspoons of olive oil and heat on medium-high until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are browned and the cheese has melted. Divide between 2 dishes; immediately season with salt. Set aside in a warm place. Wipe out the pan.

5 Fry the eggs:

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Crack the eggs into the pan, keeping them separate. Season with salt and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Season the radishes & plate your dish:

Place the radishes in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Top the cooked quesadillas with the fried eggs and seasoned radishes. Serve with the lime crème fraîche on the side. Enjoy!